Asian Kitchen - Hyderabadi Biryani

Hyderabadi BiryaniFor the rice:4 cups basmati rice1 tablespoon oilPlenty of water for draining the riceWhole spices (cardamom, dried lime, cinnamon stick, cardamom pods, cloves, cumin seeds, coriander seeds)

For the fried onions:Vegetable oil3 onions, sliced2 tablespoons flour1 tablespoon cornstarch

For the chicken marinade:1 whole chicken, cut into pieces and skin removed1 tablespoon biryani spices1 teaspoon turmeric1 teaspoon garam masala1 teaspoon smoked paprikaSalt and pepper1 tablespoon chicken bouillon substitute1 cup yogurt2 tablespoons vegetable oil175g cream½ cup boiling water

Remaining ingredients:2 tablespoons ghee2 tablespoons onion frying oil1 onion, chopped4 garlic cloves, chopped1 chili, chopped1 tablespoon ginger Grated2 tablespoons tomato paste1 cup chopped tomatoesMore whole spicesMore biryani spices1/2 cup boiling water1/4 cup rose water with saffronToasted cashews or almonds for garnishCoriander and mint for serving

Cumin yogurt sauce:1 cup yogurt1 tablespoon toasted cumin seeds1/4 cup fresh coriander1/4 cup mintA pinch of salt2 tablespoons lemon juice1 tablespoon olive oil