Nasi Minyak Ayam (Malaysian Chicken Biriyani)

INGREDIENTS

Chicken pieces -  1 kg
Basmati rice  -  1/2 kg
Onion chopped  -  2 nos
Garlic chopped  -  5nos
Coriander seeds  -  2 tbsp
Cumin seeds  -  1 tbsp
Fenel seeds  -  3/4 tsp
Chilli powder  -  1/2 tsp
Turmeric powder  -  1/2 tsp
Clove  -  1/4 tsp
Cinnamon  -  1/4 tsp
Cadamom  -  1/4 tsp
Pepper  -  1/4 tsp
Green lime small  -  2 nos
Lemon grass blades  -  2 nos
Lime leaves  -  5 nos
Salt
Oil

For Chicken:
Make a powder using coriander seeds, cumin seeds, fennel seeds, chilli powder, turmeric powder, clove cinnamon, cardamom and pepper.
Heat a pan with oil and saute onion until golden brown.
Then add garlic and saute for about 5 minutes.
Then add chicken pieces and cook for about 10 minutes.
Add the above powdered masala and salt and stir well, cook until is cooked well.

For Rice:
In a pan, boil sufficient amount of water.
Add green lime, lime leaves and lemon grass stalks and rice.
Cook till rice is parboiled.
Strain the rice and remove the lime, lime leaves and lemon grass stalks from them.
To assemble, layer rice and chicken in a pot and make sure that the rice is at the top.
Seal the pot with aluminium foil and heavy lid on top and cook on low flame for 30 minutes.
After opening the pot, fork it gently  and mix.
Serve hot with raita.