Chicken Biryani

Ingredients

• Basmati rice 400 g
• Chicken, bone-in pieces 600 g
• Plain yogurt 150 g
• Onions, thinly sliced 2
• Ginger-garlic paste 2 tbsp
• Biryani masala 2 tbsp
• Turmeric 1/2 tsp
• Whole spices (cardamom, cloves, cinnamon, bay) 1 tbsp
• Saffron soaked in warm milk 3 tbsp
• Fresh coriander and mint, chopped 1 handful
• Ghee or oil 4 tbsp
• Salt to taste

Instructions

1. 1

   Marinate the chicken in yogurt, ginger-garlic paste, biryani masala, turmeric and salt for at least 30 minutes.

2. 2

   Fry the sliced onions in ghee until deep golden and crisp, then set half aside for garnish.

3. 3

   Cook the marinated chicken with the remaining onions until the chicken is nearly done and the masala is thick.

4. 4

   Parboil the rice with the whole spices and salt until about 70 percent cooked, then drain.

5. 5

   Layer the rice over the chicken, scattering fried onions, herbs and the saffron milk between layers.

6. 6

   Cover tightly and cook on very low heat (dum) for 20 minutes so the rice finishes in the steam.

7. 7

   Gently fluff, mixing the layers, and serve hot with raita.