Biryani With Murgh (Chicken)

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Ingredients for 8 servings

4 tablespoons ginger-garlic paste, divided (may substitute 2 tablespoons each ginger and garlic finely chopped)

3 medium onions , chopped

4 1/2 cups water or chicken stock

3 teaspoons lemon juice

1 jalapeno pepper (with or without seeds, chopped coarsely then pureed with the tomatoes in a food processor)

1/4-1/2 teaspoon cayenne powder (to taste)

1 1/2 cinnamon sticks , broken in half

1 (14 ounce) can canned stewed tomatoes , pureed in a food processor

2 tablespoons coriander leaves , chopped (cilantro)

3 teaspoons salt (to taste)

6 green cardamoms , brused (pound once or twice in a mortar and pestle)

3 tablespoons ghee or olive oil

1 1/2 lbs boneless chicken thighs, cut into 1 inch pieces

3 tablespoons raw cashews , whole

1/2 cup low-fat plain yogurt

6 whole cloves

1/4 cup golden raisin

3 cups basmati rice , soaked

2 teaspoons garam masala powder (1/2 tsp reserved)

1 1/2 teaspoons whole cumin seeds

3 bay leaves

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