Chicken Biryiani

Molly Snyder

Chicken marination -

600 grams Chicken

1 cup yogurt

½ cup tomatoes

1 can green chilies

1 fried onion

salt to taste

½ tsp turmeric

1 tbsp chili powder

1.5 tsp ginger paste

1.5 tsp garlic paste

For rice

300 grams basmati rice

2 liters water

2 tbsp butter or ghee

1 tsp oil

1 tsp Garam masala

2 diced potatoes

1 tbsp garam masala

2 Hard-boiled eggs

1 tsp rose water

dash Kewra water

Cut the chicken into bite sized pieces. Add yogurt, diced tomatoes, chilies, salt, fried onions, turmeric, and chili powder to chicken and mix well. Leave chicken to marinate for at least 15 minutes.

Add rice, oil, butter, garam masala, and water to a pot. Bring to a boil and cook until about ¾ done.

Dice potatoes into bite sized pieces. Heat oil and butter in a pan. Add potatoes and garam masala and cook potatoes until they are golden brown.

Add chicken to the pan and sear chicken. Add some water. Cover with a lid and cook over medium heat until chicken is done.

Add rice to top of chicken. Cover with a lid. Cook on high flame for 8 minutes, low for 2

Add rose water and kewra water

Garnish with fried onions, fresh mint, and fresh onion.

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