Cookbook:Chicken Biryani

Ingredients

 * 2 cups rice (preferably Basmati)
 * 500 g (1 lb) chicken
 * 6 tablespoons oil
 * 300 ml (10 oz) yoghurt
 * 3 cloves of garlic, crushed and chopped
 * 1.5 cm ginger, peeled and sliced


 * 5 large onions, chopped
 * ½ cup tomatoes, puréed
 * 2 chiles, chopped
 * 1 teaspoon turmeric powder
 * 5–6 strands saffron
 * 8 cloves
 * 10 cm (4 inches) cinnamon stick
 * 5 black pepper corns
 * 8 cardamom pods
 * 1 teaspoon cumin
 * Salt to taste

Procedure

 * 1) Cook soaked and washed rice.
 * 2) Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato purée.
 * 3) Heat oil in a pan, add onions, and cook until onions turn golden brown. Add these to the chicken.
 * 4) Grease a heavy-bottomed deep and wide mouthed pan. Add a layer of rice. Put in the chicken mixture, top with the rest of the rice, and put the saffron on top.
 * 5) Bake in the oven for 1–1½ hours at 150°C (300°F); cut into a piece of chicken to see if it is cooked.
 * 6) Serve the biryani with yoghurt on the side.