King - Chicken Biryani!

INGREDIENTS:

6 medium-sized onions, chopped
4 cloves garlic
1 tsp salt (5ml)
1 tsp (5ml) white poppy seeds
2" (5 cm) chunk ginger root
10 whole cloves
20 black peppercorns
1 tbsp (15ml) cardamom seeds, pods discarded
1/2 tsp (3ml) ground cinnamon
1 tsp (5ml) ground coriander
1 tsp (5ml) ground cumin
4 black cardamoms
1 tsp turmeric (5ml)
1/2 tsp mace (3ml)
1/2 cup plain yogurt (125ml)
3 tbsp lemon juice (45ml)
1/4 cup olive oil or ghee (65ml)
800-900 grams chicken thighs, skinned and cut up
2 bay leaves
2 tbsp (30ml) milk
2 cups (480 gm) long grain rice (uncooked)

METHOD:
Chop three onions coarsely in the blender, add all the spices in the list above, except bay leaves and black cardomoms, together with lemon juice and yogurt.
Process until finely chopped.
Sauté remaining onions in oil with bay leaves and black cardamoms until onions are golden-brown.
Stir 2/3 of these onions into the blender mixture and pour over the chicken pieces.
Marinate chicken and spice mixture for at least 2 hours, mixing occasionally.
Pour mixture into large pan and bring to the boil and then simmer.
Cover rice with boiling water and then simmer for 10 minutes.
Add milk to moisten.
Drain (if necessary) and spoon over the chicken mixture in an ovenproof casserole.
Top with reserved onions, black cardamoms and bay leaves.
Ensure that the lid is tightly sealed: you can do this by covering the casserole with aluminum foil, then putting on the lid and clinching in the excess foil.
Bake in 350°F or 180°C oven for 45 minutes.
Raisins or other dried fruit may be added to this recipe if desired.