Ayesha's Khandani Chicken Biryani

I have always been searching for a recipe for an authentic Muslim Biryani and have made several attempts at cooking it. The "Shilpa's Chicken Biryani" that I have published was the closest I could get to it. Although  "Shilpa's Chicken Biryani"  is great tasting and easy to make, its not really the authentic one.
On Ramzan festival this year, I made "Sheer Khurma" with some guidance from an old friend and it turned out great, however I did not have enough time to actually ask her how to make the authentic Muslim biryani.
On the same day, another friend of mine, who now lives in Sharjah, sent me this recipe. And it was a surprise... Wonder how she read my mind across so many miles...

This is the authentic Muslim biryani which her family is cooking from generations...
My joy knew no bounds when I saw her message. I was thrilled, and today I managed to make it!!
Yes this is the answer to my years of trying to make the Muslim Biryani, "Success" or should I say "Roaring Success..."
Thank you Ayesha for the recipe.... You were like an answer to our prayers.....
So Foodies... here it is...."The authentic Muslim Biryani" ... and with due credit to my friend I am naming it "Ayesha's Khandani Chicken Biryani"!
You could replace the chicken with mutton if you wish.
Serves 6
Ingredients:

Chicken - 300 gms - medium size pieces with bone
Basamati Rice - 500 gms - washed and soaked for about half an hour
onion sliced-   2 big size
tomatoes sliced -   2 big size
coriander leaves - finely chopped -  small bunch
green chillies -  3 medium sized
mint leaves -  small bunch
Ghee - 1 cup
yoghurt/curds - 1 cup
Green cardamom - 4
Cinnamon - 1 large piece
Cloves - 4
Ginger garlic paste - 1 tbsp
Red chilli powder - 2 tsp or as per palate
Salt to taste
Lemon - 1/2 - juice

Note: If you want to cook quickly you can put it in pressure cooker, but for best results chicken/mutton is best cooked on slow heat in a large vessel. 

Method:

Making masala for the biryani: 

Take a large heavy bottomed vessel, keep on medium heat, add ghee,  add whole cloves, cardamom, bay leaves and cinnamon and allow it to crackle.
Add Onion, a few leaves of pudinah. Fry it for a while till it turns slightly brown, ensure it does not turn dark brown or black since this will affect the color of the final product.
When onion is brown add chicken and fry till it starts  to get watery, then add salt and the entire quantity of ginger garlic paste, mix it well.
When the chicken begins to leave its water and the ginger garlic paste is blended well, add chopped tomatoes,  Add coriander leaves and green chillies. Fry well, when the tomatoes are slightly soft add red chilli powder and yoghurt and mix well. Let this mixture cook till chicken is cooked and a thick gravy is formed.
Note: if you are cooking this in cooker u can just mix it well and put it on pressure. 4 to 5 whistles should be good enough depending on the texture of mutton, for safety sake keep it at 5 whistles. If you are cooking it in a open vessel, keep the lid slightly open and let it cook to extract the juices itself. Ensure you are mixing it to avoid the masala sticking to the vessel.Making rice for the biryani:

In a big vessel bring about 3 Liters of water to boil. When the water boils add a couple of cloves, cinanmon, cardamom to this water. Add the washed and presoaked rice to the boiling water. Add a few leaves of pudinah to the same. Run the spoon lightly in the rice to ensure that there are no chuncks of rice. When the rice is almost done, drain the water.

Mixing the chicken biryani:

Pour the drained rice Into the chicken gravy and gently mix it well. Pour juice of one lemon over the mixture and close the lid and keep it on low flame till done for about 10 mins. Dont put it on high flame since the rice will stick to the bottom.

Garnish with saffron and some roasted dry fruits to get authentic taste/look.

Serve hot with curd raita or salad.