Hyderabadi chicken biriyani

Marinate 1/2 kg chicken with salt, 1 cup curd, 1 table spoon turmeric powder,1 tsp red chilli powder,1 tsp garam masala, 1 tsp perum jeera powder (saunf), 1/2 tsp jeera powder, 2-3 cardamom, 2-3 cloves, 1 bay leaf (chopped), 1/4 cup chopped mint leaves, 1/2 cup chopped coriander leaves, 3-4 black pepper, 1 tsp lemon juice, and 1 cup fried onions. Marinate for 4 hours in the fridge. Wash and soak 2 cups basmati rice for 30 minutes. Boil water in a large pot and add 1 table spoon salt and 1 table spoon oil. Add the soaked rice and cook for 5 minutes. Drain the excess water. Heat a thick bottomed vessel or large pressure cooker. Add 2 table spoons of oil and transfer chicken mix. Spread evenly at the bottom. Add the rice. Garnish with cashew, fried onions, 2 table spoon ghee, 1/2 cup raisins and 1/4 cup chopped coriander.Sprinkle 1 tea spoon saffron (mixed with water). Cover or seal the pot and cook at high flame for 15 minutes followed by low flame for 15 minutes. Turn off the flame and leave the pot unopened for 30 minutes. Serve hot with raitha.