Chicken Biryani

Marinade

• 1 chicken, pieced into thighs, breasts, drumsticks
• 3 T plain yogurt
• 1.5 T ginger and garlic paste
• 1/2 t salt
• 1/4 t turmeric
• 1/2 t red chili powder
• 1 T garam masala
• 1 T lemon juice

Other ingredients

• 2 c basmati rice
• 2 T ghee or oil
• 1 large onion sliced thinly
• 1/2 c mint leaves
• 1/4 c plain yogurt
• 1 t garam masala
• 3.5 c water or coconut milk
• 1 t salt (stirred in water)
• 2 T fried onions (optional)
• 1 pinch saffron soaked in 2 T hot milk (optional)

1. Mix marinade ingredients in bowl. Make slits in chicken pieces, add marinade and mix well. Cover and refirgerate one hour to overnight.
2. Rinse and soak basmati rice for 30 minutes, then drain.
3. Heat ghee or oil in a large pot. If desired, add whole spices (1 inch cinnamon, 1 bay leaf, 6 cloves, 1 star anise) to oil until light brown. Add onions and saute until light brown.
4. Add chicken and saute until pale for 5 mins on medium heat. Cover and cook on low until chicken is soft cooked and moisture is evaporated (about 5 more minutes).
5. Add mint, yogurt, and garam masala. Mix well and layer chicken evenly on bottom of pot. Spread drained rice in a layer over chicken.
6. Pour 2 c of salted water along the sides of the pot, and pour rest on top of rice. Level rice if needed. Add optional ingredients now if desired.
7. Cover and cook on low until rice is done (about 30 minutes). Rest until pressure settles and fluff with fork. Serve from top to bottom layer.

Adopted from here.