The Art of making Biryani

• Onion – 3 pieces. (for half chicken).
• Green chilli
• Bay leaves, Coriander leaves
• Mint leaves
• Chicken masala
• Turmeric powder
• Tomato – 2 piece
• Garlic cut in small pieces
• Ginger cut in small pieces
• Chicken
• Basmati Rice
• salt to taste
• Ghee
• Pepper, Cardamom, Cinnamon, and other spices

1. Marinate chicken with ginger-garlic paste, turmeric, lime juice, curd, garam masala, mint leaves, coriander leaves, and chili powder. Refrigerate for an hour.
2. Heat the oil/ghee in a non-stick pan.
3. Add pepper, cardamom, bay leaves, cinnamon.
4. Fry the chopped onions until it turns light brown.
5. Mix chopped ginger and garlic, turmeric powder, chicken masala, coriander powder, salt.
6. Add finely cut tomato, and heat it till it becomes a thick paste.
7. Add marinated chicken to this paste.
8. Add warm water and heat until the meat is cooked.
9. Mix semi-cooked basmati rice on the top of it.
10. You can heat the mixture in a low flame for about 15 mins or keep this in the oven, 200-degree centigrade, for about 15 minutes.

Somehow, the biryani tastes great after a day or two. But can’t wait that long 🙂