Thalassery Chicken Biryani

Yum

Ingredients:
Chicken(cleaned), cut in medium sized pieces  -  ½ kg
Ginger garlic paste                                 -           3 tsp.
Fennel powder                                        -          2 tsp.
Lemon juice                                           -        1 tbsp.
Cashew nuts, split                                -         15 nos
Basmathi Rice                                        -          2 cups
Cinnamon stick                                      -          1 inch 
Cardamom                                             -           3
Cloves                                                    -           3
Bay leaves                                              -           1
Star Anise                                               -           1
Chilly powder                                        -           1 tsp.
Coriander powder                                   -          3 tsp.
Cumin powder                                        -          1 tsp.
Pepper powder                                        -         ½ tsp.
Nutmeg powder                                      -         ½ tsp.
Garam masala                                         -        1 tsp. 
Onion, finely sliced                               -          2 no. 
Tomato, chopped                                   -         1 no. 
Green chilly                                           -         3 no.
Coriander leaves, chopped                    -        2 tbsp.
mint leaves, chopped                            -         2 tbsp.
Curry leaves                                        -          1 spring 
Coconut milk                                       -         100 ml
Ghee/Oil                                              -         4 tbsp.
Salt to taste

Method:

1. Marinate the cleaned and cut chicken with lemon juice, ginger garlic paste, fennel powder and little salt for a minimum of 2 hours in the refrigerator.
2. Heat ghee or oil in a heavy bottom kadai/wok and fry about 7 cashew nuts and quarter of the sliced onions separately until they are golden brown in color and keep it aside. 
3. Grind together the remaining cashew nuts and coconut milk and keep it aside.  
4. Now  add the cinnamon,cardamom, bay leaves, star anise, cloves and curry leaves to the same oil. Add the remaining onions and fry until they look light brown in color. 
5. Add the tomatoes and green chilly and saute it for a minute or two. Add the  marinated chicken and stir well. 
6. Cover the wok and let it cook on medium flame until the chicken is half cooked. 
7. Now add all the masala powder(Chilly powder,Coriander powder, Cumin powder, Pepper powder, nutmeg powder and Garam masala) and stir well. Let it cook  for about 5 more minutes.  
8. Add the ground cashew and coconut milk mixture and the chopped coriander and mint leaves and salt to taste.  Cover the pan, keep the flame in medium and cook until the chicken is completely cooked. 
9.  Meanwhile start cooking the rice,  wash the rice well,  add 2 cups of water to 2 cups of rice,enough salt and pressure cook it for a whistle. 
10. Once the chicken is done combine it with the prepared rice.  Keep the flame in low and let it cook for about 10 minutes.   
11. Switch of the flame  and set it aside for 15 minutes or so.Garnish it with the fried onions and cashews and serve with raita.