Chicken Biryani

What you will need:

For marinating the chicken:

• Thick Yogurt - 1/2 cup
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Green chillies - 4
• Peppercorns - 1 tsp, slightly crushed
• Chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Ginger garlic paste - 1 tsp
• Whole garam masala (bay leaf, cardamon, cloves, cinnamon etc)
• Salt to taste

Rest of the ingredients:

• Basmati rice - 2 cups
• Chicken - 600 gms
• Onions - 2 large, sliced and deep fried
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Saffron soaked in warm milk - 1 tsp
• Oil/Ghee - 3 tbsp
• Salt to taste

How to prepare
Mix all the ingredients for the marinade with the chicken and refrigerate for 2 hours.
Boil 4 cups of water and add 1 tsp of oil and some salt. Add the basmati rice. When it is 75% done, turn the heat off and drain all the water.
Heat a thick bottomed pan. Pour 2 tbsp of oil. Add the chicken with the marinade. Spread half of the rice on top of the chicken. Spread some fried onions, mint and coriander leaves. Spread the rest of the rice. Add the saffron soaked, rest of the onions, mint and coriander leaves. Cover and cook on a low flame for about 40 minutes. Serve the spicy chicken biryani with raitha.