Wash and cut the chicken into pieces.

Gather the ingredients to marinate the chicken; salt, pepper, biryani masala or curry powder, chili powder, turmeric powder, ginger paste, garlic paste, vinegar

Coat the chicken pieces well with the ingredients listed in the marination section. Set it aside for at least 2 hours up to overnight.

Fresh ingredients; onion, ginger paste, garlic paste, curry leaves, pandan leaves, lemongrass, green chilies, tomatoes, cut

Dry ingredients; salt, biryani masala or curry powder, chili powder, black pepper, turmeric, cloves, cardamom, cinnamon (plus oil and water as needed).

Heat the oil in a pot or a saucepan. Now, add the onions and saute over a medium flame with continuous stirring, till the onion turns translucent. Add garlic and ginger and saute until fragrant and the raw aroma goes away.

Add curry leaves, lemongrass, pandan leaves, and green chilies. Saute until fragrant and the raw aroma goes away. Add the spices and salt. Stir well until all the ingredients are well combined. Do it quickly, so that the spices do not get burnt. Put chopped tomatoes and sauté for a few minutes. Tomatoes prevent further browning of the spices and onions.

Add marinated chicken and stir fry to coat chicken pieces evenly with the spices.

Pour in the warm water and mix well. Reduce heat once the curry comes to a gentle boil, cover, and let it cook until the chicken is tender around 20 minutes on low flame, depending on the size of the pieces. Make sure to check once or twice in between and stir the curry.

When the chicken is fully cooked, open the lid. Cook more for about 5 minutes (without covering) while stirring occasionally. Check the taste and add salt if needed. Make sure that the gravy is not watery. We need gravy with a semi-thick consistency or we need a gravy just enough to steam with the rice. Turn the heat off and let the pan sit for 15 to 30 minutes until the chicken absorbs the flavors and the gravy thickens. You can serve this with rice, bread, naan, roti, or string hoppers.

Measure the rice. I used Japanese cups 1 cup = 200 ml

Rinse rice under running water a couple of times. Then soak the rice in enough water for a minimum of 30 minutes. Rice should be fully covered in water while soaking.

Drain the rice and keep it aside until all the water evaporates.

You can also spread the drained rice on a paper towel-lined plate to remove the moisture.

I like to cook rice with some spices (cinnamon, cardamom, clove) and herbs (pandan leaf) to add flavor and aroma. However, it is optional.

Heat oil in a frying pan on medium heat. Add ginger, garlic, pandan, curry leaves, and whole spices. Saute until fragrant and the raw aroma of ginger-garlic goes away.

Add the drained rice and toast on medium heat, stirring constantly. All the rice should be nicely coated with the spice mix. Season with salt.

Depending on the type of rice, add water as needed. For basmati rice, I added 3 cups of water for 2 cups of rice. Stir gently everything to mix, and bring to a boil.

Reduce heat to medium-low and cook, covering with a lid, until rice is almost done, but not mushy. The cooking time varies with different types of rice. Do not leave it at this stage and watch the rice carefully.

Check the rice to make sure it is cooked. Take a grain and check the texture between your fingers. Once the rice reaches the correct texture, turn the heat off. Remove from heat and set aside.

Make sure the dish is oven-safe if you decide to use the oven for making the biryani. Preheat your oven to 350 F/180 C.

Now we will begin with the layering process. Spread a tablespoon of butter in the bottom. Then layer the rice and gravy; spread half of the rice on the bottom and then spread the gravy on top of the rice. Spread the remaining rice over the gravy. Arrange the chicken pieces on top along with some of the gravy.

Dollop a tablespoon of butter or ghee on top.

Cover the pan with a piece of parchment paper. And then fully covered with aluminum foil. Bake for about 20 to 25 minutes in the preheated oven.

I like to bake the dish for about 5 minutes after removing the foil and parchment paper as it makes slightly crisp chicken. However, this step is optional. Turn off the oven and remove the dish. Gently fluff the biryani to combine everything.

Place a frying pan over medium heat and add the oil. Once the oil is hot, add cashews and raisins to the pan. Fry until the raisins are puffed and the cashews are golden.

In the same oil, fry the sliced onions until fully browned. Drain onto a paper towel-lined plate. As it cools, the onions will crisp up. The fried onions can be made and stored several days ahead.

Use a slotted spoon and transfer them to a plate. This is not only for garnish but also gives a nice crunchiness to the dish.

Sprinkle half of the garnishes (fried onions, nuts, raisins) on the chicken. Serve with sides like raita, chutneys, pickles, pappads, etc.