Kutchi Memon Biryani

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Recipe

Ingredients

	1.5 cups	Basmati rice
	300 grams	Chicken , cut into pieces
	1 cup	Yogurt
	2 tablespoons	Ginger-garlic paste
	2 tablespoons	Biryani masala
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	2 medium	Onion , thinly sliced
	2 tablespoons	Ghee
	2 tablespoons	Cooking oil
	1 cup	Cilantro , chopped
	1 cup	Mint , chopped
	2 pieces	Green Chili , slit
	1 pinch	Saffron , soaked in warm milk
	—	Salt , to taste
	1 stick	Cinnamon
	4	Clove
	4	Cardamom , green
	1 teaspoon	Cumin , seeds
	1 teaspoon	Black Peppercorn

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 In a large pot, bring water to a boil and add salt. Cook the rice until it's 70% done, then drain and set aside.
3. 3 In a bowl, marinate the chicken with yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric, and salt. Let it sit for at least 15 minutes.
4. 4 Heat oil and ghee in a pan. Add cinnamon, cloves, cardamoms, cumin seeds, and black peppercorns. Sauté until fragrant.
5. 5 Add sliced onions and cook until golden brown.
6. 6 Add the marinated chicken to the pan and cook until the chicken is done and the oil separates from the masala.
7. 7 In a heavy-bottomed pot, layer half of the cooked rice. Spread the chicken mixture over it, then layer the remaining rice on top.
8. 8 Sprinkle chopped coriander, mint leaves, slit green chilies, and saffron milk over the top layer of rice.
9. 9 Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes to allow the flavors to meld.
10. 10 Serve hot with raita or salad.