Chicken Biryani

• DIRECTIONS
• To a bowl, add yogurt, ginger, garlic, salt, garam masala, turmeric, lemon juice & red chili powder.
• Mix well and taste the marinade. Add more salt and spice if needed.
• Add chicken to the marinade & mix well. Cover and set aside for 1 hour
• Rinse basmati rice three times and soak for 30 mins then drain to a colander.

HOW TO MAKE CHICKEN BIRYANI

• Heat oil in a pressure cooker.
• Add whole spices – bay leaf, cardamoms, cloves, cinnamon, star anise, & cumin seeds
• When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
• Add chicken & saute until pale for 5 mins on a medium heat.
• Cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
• Taste test and add more salt if needed. Add yogurt, half of the chopped mint leaves, red chilli powder & garam masala., cup plain yogurt, and 2 teaspoons garam masala

LAYERING

• Mix everything well and layer chicken evenly at the bottom
• Spread drained rice in a layer over the chicken.
• To a separate pot bring chicken stock to a rolling boil. Pour 3 cups of the stock across the sides of the cooker or pot. Gently pour the rest on top of the rice.
• Level the rice if needed. Sprinkle the rest of the mint leaves. Add saffron
• Set the flame to medium high. Cook for 3 min at pressure then turn off. Rest until the pressure drops naturally. Fluff up the chicken biryani with a fork. Enjoy chicken biryani with raita, papadoms and Indian pickle