Tandoori Chicken Biryani

Ingredients:	Quantity
Basmati Rice	5 cups
Big Onion	2 nos
Tomatoes	4 nos
Ginger garlic paste	2 tbsp
Green Chillies	5 nos
Garam Masala Powder	1 tsp
Bay Leaf	2 nos
Cinnamon Sticks	2 nos
Cloves	6-7 nos
Cardamom	3 nos
Star anise	2 nos
Mace	1 nos
Ghee	2 tbsp
Saffron	Few strands
Milk	1/2 cup
Lemon juice	2 tbsp
Chopped Mint Leaves	1/4 cup
Chopped Coriander Leaves	4 tbsp
Oil	2 tbsp
Fried Onion	1/4 cup
Tandoori Chicken
Chicken Drumsticks	4 nos
Chicken Thighs	4 nos
Lemon Juice	4 tbsp
Dried Fenugreek Leaves	1 tbsp
Yogurt	1/2 cup
Oil	1 tbsp
Ginger Powder	1 tsp
Garlic Powder	1 1/2 tsp
Onion Powder	1 tsp
Turmeric Powder	1 tsp
Red Chili Powder*	2 tsp
Coriander Powder	1 tbsp
Cumin	1 tsp
Pepper Powder	1/2 tsp
Amchoor Powder	1 tsp
Cinnamon Powder	1/2 tsp
Cloves Powder	1/2 tsp
Cardamom Powder	1/2 tsp
Mace Powder	1/2 tsp
All spice	1/4 tsp
Fennel Powder	1/4 tsp
Powdered Bay leaves	1/4 tsp
Mustard Powder	A pinch
Salt	To taste
Red Orange Color	A pinch (Optional)

Preparation:

1) Clean the chicken and cut the Chicken thighs into two to three big pieces and make incision on the drumsticks.
2) Mix all the ingredients for tandoori masala and marinate the chicken for 3-4 hours or overnight.
3) Preheat oven to 375°F and roast the well marinated chicken for about 25-30 mins turning sides once in between. Baste oil.
4) Soak basmati rice for 30 mins. Boil enough water adding the whole garam masala, once the water boils add the rice and salt. 
5) When the rice is half cooked remove from heat and strain the water.
6) Heat oil in a large pan and fry the sliced onions until they are caramelized and add green chillies and ginger garlic paste. Fry until the raw smell of the ginger garlic paste is gone. Sprinkle the garam masala powder and then saute for a min.
7) Add the tomatoes and once the tomatoes are well cooked add the tandoori chicken and saute for a min or two and remove the gravy mixture.
8) Soak the saffron in warm milk for 10 mins.
9) Layer a large pan with half the quantity of rice, then sprinkle half mint and coriander leaves and layer the remaining rice and sprinkle rest of the mint coriander leaves. Sprinkle the ghee and pour in the saffron soaked warm milk. 
10) Finally layer the chicken gravy mixture and close it with a lid and let it cook on low heat for 15-20 mins. Garnish with fried onion and serve with raita.