Thalassery Chicken Biriyani

For marination 

 Dressed Chicken: 1Kg (12 big pieces)
Coconut oil: 6 tbsp
Curd: 1 cup
Red chilly powder: 1 tbsp
Turmeric Powder: 1/2 tea spoon
Garam masala: 1/4tsp
Salt: as required
For masala
Ghee/Coconut oil: 2tbl spoon
Onion: 5 No
Tomato: 3 No
Green chilly paste: 2 tbsp
Ginger paste: 2tbsp
Garlic paste: 2tbsp
Coriander & Mint Leaves: 2tbsp each
Curry leaves: 1tbsp
Garam masala: 1/4tsp
Lemon: 1/2
Salt: as required
For rice
Ghee: 4 tbsp
Rice: 6gass
Water: 9glass
Cardamon: 6 no
Cloves: 6 no Cinnamon: 1 big piece Lime juice: 1tbsp
salt: as required
For garnishing
Onion - 1 small
Rose water: 1/2 tbsp
Biriyani colour: 1 pinch
Cashewnuts: 100 gram
Raisins: 50 gram
Ghee:3tbsp
Garam masala: 1/4tsp
Coiander leaves: 1tbsp
Mint leaves: 1tbsp

Marinate chicken with curd,turmeric powder,chilly powder,garam masala and salt.Set aside for 20 minutes.Shallow fry it (half fry). Keep it aside.
Boil ee/cocunut oil in a pressure cooker. Add chopped onion and stir well,then add green chilly paste. Add ginger garlic paste then add crushed tomoto, curry leaves, garam masala, lemon juice and salt. Close the vessel.Open after one whistle, and add half fried chicken and wait for another one whistl.Then add coriander and mint leaves &limejuice. Keep aside.
Boil 2 tbsp ghee in a deep vessel.Fry small thin pieced chopped onion in to deep golden brown.Fry cashewnuts and raisins also. Collect them from ghee and keep aside. Add water and boil. Then add cardamon,cloves,cinnamon .Add rice ,salt and limejuice and make ghee rice.
Add 1/4 th of the ghee rice prepared on top of the masala.Sprinkle color mixed rosewater and 1/4 of ghee. Add a pinch of garam masala,fried cashewnuts , raisins along with fried onion . Now add the remaining rice as well.Make four same layers,one above other.
Keep the vessel tightclosed and put in minimum heat for 20 minutes,thentake it out from stove. Seperate the rice and masala. Garrnish with rest of the fried cashewnuts,raisins,fried onions & leaves