Old Mysore Chicken Biryani - a recipe to happiness

Biryani is said to have come all the way from Persia (modern day Iran) and evolved over the centuries. I am lucky to have been born in a house where the women folk have mastered the art of cooking the tastiest of Biryanis- the one cooked in Old Mysore region of peninsular India. Old Mysore region is the erstwhile independent Mysore Kingdom or the princely state of Mysore, that has its own distinct traditions, dialects and of course food. Here is recipe for the region's chicken Biryani as prepared by my Begum (spouse). INGREDIENTS Meat : Chicken 1 kg Rice : Basmati 1.25 kg Oil : 1.5 standard cups (apx. 350 ml) Raw Garam Masala/ Spices : Strong flavoured, - Cloves: 10 no. - Cinnamon- 1 stick of 2 inch length - Cardamom: 5 no. Salt : According to taste. Onion : Medium sized, 4, sliced fine Tomatoes : Medium sized, 5, sliced fine Green chillies : Medium sized, 4 Red chilly powder : 2 tea spoons, Prefer 'Everest Thika' brand as it gives colour to t