Preparation

• Place yogurt, cilantro, mint, ginger, garlic and water to a blender puree until smooth. Reserve.
• Heat ghee in a large Dutch oven with a tight-fitting lid over medium-high heat. Season chicken with salt and pepper. Brown chicken skin-side down, flipping after about 5 minutes. Continue cooking for about 4 minutes more, or until chicken is golden brown on both sides. Transfer to a platter and reserve.
• Add cinnamon sticks, cloves, cardamom and diced onion and saute for 2 minutes, stirring occasionally. Add curry paste, turmeric and serrano peppers. Stir to combine, reduce heat to low and continue cooking, stirring occasionally, about 5 minutes more.
• Raise heat to medium. Pour the yogurt mixture into the pan and add tomatoes. Stir to combine and continue cooking, uncovered, stirring occasionally for 10 minutes.
• Stir in chicken stock, rice, raisins and salt. Return chicken to pan. Bring to a hard boil. Cover, reduce heat to low and cook until rice is about half-way cooked through. Return chicken to pan. Cover and continue cooking for 20 to 25 minutes, or until rice is tender and chicken is cooked through.
• Let sit for 10 minutes. Drain excess liquid if necessary and fluff with a fork. If desired, remove and discard cinnamon sticks and cloves. Serve biryani immediately, garnished with cilantro and cashews.