This dish originate from Arab Countries. This is rather an unusual, but easy way of cooking rice and meat in layers with onions . Now this  very popular in Kozhikode(Calicut) Kerala, served with mint chutney and raita..

Preparation : 1  and half hour, plus one hour to marinate.

Ingredients:

1.Whole cut chicken pieces – 2 lb/1 kg

2.Marinate:

. Yogurt- 4 tbsp
. Green chillies- 5
.Ginger garlic paste- 2 tbsp
. Curry leaves- two stalks
. Chopped Coriander leaves- Half bunch
. Chopped Mint leaves- Half bunch
. Garam masala- 1 tsp
. Salt as required

4.Chicken masala powder-1 tbsp

5.Turmeric powder- half tsp

6.Cardamom-2

Cinnamon – 1 inch piece
Clove – 5

7.Fennel powder- 1 tsp

8.Onions- 5 big( for gravy)
One medium onion sliced(for rice)

9.Tomatoes- 1 big

10. Basmathi rice- 4 cups
Elachi- 3 ( for rice)
cinnamon-1 inch
cloves- 3

Bay leaves-3

11.Water – 7 1/2

12.Butter- Half cup/ 8tbsp

13.Cashew and raisins for garnishing- 10 num

14.Oil( Veg or olive oil )- 5 tbsp

15.Chopped ginger and garlic- 1 tbsp

Method

Preparation of rice:

1.Clean the rice. Drain the water from the rice. Set this aside.

2. Heat the pan, melt 8 tbsp of butter. Put elachi, cardmon and cinnamon stick .Shallow fry this for 5 minutes. Then add sliced one medium onion,fry until golden brown for  8 minutes. Pour hot water (7 1/2) cup and cook in a rice cooker. Add salt in the rice while cooking.

Preparation of chicken biriyani masala:

3.Cut chicken into small pieces. Clean the chicken and drain water for until dry. Take all the ingredients of the madinate and marinate in the chicken for 5 hours.

4.Fry raisins and cashew until brown.Keep this aside.

5. Meanwhile in another pan heat some oil . Add the sliced onions, bay leaves and fry for 10 minutes. Add chopped ginger and garlic, and chopped tomato to the pan.Fry again for few seconds in medium flame.To this add the chicken masala, with marinated chicken and mix gently in medium heat. Add  half cup of water. Cook this for 20 minutes.

6.Meanwhile serve this in a bowl , add cooked first layer of  rice  and in second layer add cooked chicken with gravy. In this method you have to make layers of both chicken and rice. Close this with a lid .Keep this in simmer for 5  minutes.

7.Then serve this in a glass bowl container. Garnish with raisins and cashew. Serve with mint chutney, raita, pappad and boiled egg.