Chicken Biryani

Ingredients required:

• White Rice

• Chicken (you can choose whether you want to use breasts, thighs, drums or boneless pieces)

• Coriander

• Mint leaves

• Turmeric powder

• Chili powder

• Curd

• Ginger garlic paste

• Onions - finely chopped

• Lemon juice

• Salt

• Oil

• Caraway seeds

• Green cardamom

• Black cardamom

• Cinnamon

Preparation:

• The first step is to marinate the chicken. In a bowl, first clean and wash the chicken with water and add the following: chili powder, coriander powder, ginger garlic paste, salt, turmeric powder, curd.

• Mix these well with the chicken and set aside for at least 30 minutes. You could give it more time as well.

• With the stove on at medium heat, in a bowl add enough oil and finely chopped onions and fry until they turn goldish-brown. After they’re fried, remove the onions from the oil and keep aside for later.

• In the same oil, put in the marinated chicken and add mint and coriander leaves. Allow it to cook.

• In another vessel, add the rice along with caraway seeds, salt, cinnamon, black cardamom and green cardamom. Allow this to cook.

• When the rice is half cooked, drain the water.

• Take another vessel on the stove and first put in the cooked chicken so that it is the bottom layer of the Biryani.

• On top of this, add the half boiled rice and fried onions in alternative layers.

• Cover this vessel with a lid such that the pressure doesn’t escape.

• Reduce the flame and cook this for 40 minutes.

• This step is optional, but after 40 minutes, you can add some lemon juice mixed with turmeric powder on the rice.

• While serving, mix the layers accordingly from the bottom such that the chicken and masala are evenly mixed with the rice.

• Serve hot on a plate with any Indian gravy.