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	onions, thinly sliced
2 tablespoons	ghee
2 tablespoons	cooking oil
1 cup	fresh coriander leaves, chopped
1 cup	fresh mint leaves, chopped
2 pieces	green chilies, slit
1 pinch	saffron, soaked in warm milk
—	salt to taste
1 stick	cinnamon
4	cloves
4	green cardamoms
1 teaspoon	cumin seeds
1 teaspoon	black peppercorns

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.