Chicken Biryani

Ingredients

• 2 cups basmati rice, soaked
• 500g chicken, curry cut
• 1 cup yogurt
• 2 onions, sliced (half fried till golden)
• 1.5 tbsp biryani masala
• 1 tbsp ginger-garlic paste
• Mint, coriander, saffron milk, ghee, salt

Method

1. Marinate the chicken in yogurt, biryani masala, ginger-garlic paste and half the fried onions for 30 minutes.
2. Parboil the rice with whole spices until about 70% cooked; drain.
3. Heat ghee, cook the marinated chicken until nearly done and the raw yogurt smell is gone.
4. Layer the parboiled rice over the chicken, top with the remaining fried onions, mint, coriander and saffron milk.
5. Cover tightly and cook on low heat (dum) for 20 minutes; rest 5 minutes, fluff gently and serve with raita.