Jo's Chicken Biriyani

This is based on Loey's Biriyani recipe, with a few changes and made for a smaller group.

Ingredients:

• chicken pieces equal to about 1 1/2 chickens (eg. 3 of each: legs, thighs, breasts), skinned and cut into pieces
• 4 medium onions, chopped
• 1 stick butter
• 2 Tbl garlic, grated
• 2 tsp grated fresh ginger
• 2 tsp cumin
• 2 Tbl coriander powder
• 2 jalapeno peppers, minced
• 3 tsp hot curry powder
• 1 tsp cayenne pepper
• 1 tsp Spanish paprika
• 1 tsp salt
• 1 - 1 1/2 cups buttermilk
• small can tomato sauce
• 1 cup chicken boullion
• 2 cups basmati rice
• 3 1/2 cups water
• 1 tsp salt
• 2 Tbl oil
• onions, sliced
• cashew nuts
• raisins
• cucumber
• small amount of grated onion
• plain yoghurt

Instructions:

1. Melt butter in a large frying pan. Fry chopped onions and garlic on low heat for about 40 minutes.
2. Make mixture of ginger, cumin, coriander powder, jalapeno peppers, curry powder, cayenne pepper, paprika and salt; add a little water to make somewhat runny texture.
3. Push onions to edge of pan; fry spices for 10 minutes over low heat, stirring constantly. Add more butter if needed. Mix with onions.
4. Brown chicken pieces in the masala.
5. Add buttermilk, tomato sauce and chicken boullion. Bring to a boil, reduce the heat and simmer for 40 minutes or under chicken is tender.
6. While chicken is cooking, cook rice:
   Rinse basmati rice thoroughly, bring water to boil, add salt, oil and rice; reduce heat and cook until almost done. Add a little water if needed. Then dish into large bowl and hold.
7. Fry onions in butter, then add cashews and raisins to brown. Hold.
8. In large baking dish, layer: chicken masala, rice, chicken masala, ending with a layer of rice.
9. Put onion mixture over top layer of rice.
10. Cover baking dish with foil and bake in 325' oven for 30 minutes.
11. Serve with a bowl of plain yoghurt mixed with sliced cucumbers, small amount of grated onion, seasoned with salt & pepper.