Chicken marinade:
500g chicken (cubed)
1 cup yoghurt
1tbspgingergarlic paste
1 tbsp red chilli powder
1/2 tsp turmeric powder >1 tbsp gram masala powder
1 tbsp lemon juice
1/2 tsp cumin powder
How much
Rice:
2 cups basmati rice
4 cups water
1-2 bay leaves
4-5 cloves
2-3 green cardamom pods
1 cinnamon stick
br> 1 tablespoon ghee or oil
Salt (to taste)
Biryani:
2 medium onions (thinly sliced)
1tbspgingergarlicpaste
2 tomatoes (chopped)
1-2 green chillies(slit)
1tsp garam masala powder
1/2tsp red chillipowder
1/2 cup fresh coriander leaves (chopped)
1/2 cup fresh mint leaves (chopped)
1/4 cup fried onions (optional, for garnish)> 2 tbsp oil or ghee
2. Cooking:
Soak the basmati rice in cold water until the water runs clear. Add the bay leaves, cloves, cardamom, cinnamon stick, salt and ghee/oil. Remove the rice and set aside.
3. To cook the chicken: Heat 2 tablespoons of ghee or oil in a large or deep pan. The fragrance has come. Cook until the tomatoes are soft.
4. Biryani Layer:
In a large heavy bottomed pan, add a layer of the chicken mixture to the base. Place the mint leaves, coriander leaves and fried onions (if using) on top of the rice.
5. At the end of cooking (Dum): Cover the pot with a tight lid. You can cover the edges with cookie dough to seal the oven. F (175°C) 20-25 minutes.
6. Serve: Fluff the biryani lightly and serve hot with raita or side salad.