Easy chicken biryani

Ingredients

• 1/2 kg chicken, pieces, bone-in, skinless
• 3 cups rice, washed, soaked 30 minutes, drained
• 3 tbsp. ghee/oil
• 1 bay leaf
• 2 black cardamoms
• 4 green cardamoms
• 1 tsp. cumin seeds
• 1/2 stick cinnamon
• 1 blade mace
• 6 pepper corms
• 4 cloves
• 1 cup yogurt
• 1/2 cup tomatoes, chopped
• To taste, salt
• 1 tbsp. chilli powder
• 1/2 tsp. turmeric
• 1 tbsp. ginger-garlic paste
• 1 cup birista (fried onions)
• 2 potatoes, peeled, halved
• 3 boiled eggs
• 6 green chillies
• 2 tbsp. cilantro, chopped
• 2 tbsp. mint, chopped
• 1 tbsp. chaat masala
• As required, water
• 1 tsp. yellow food colour
• 3 tbsp. milk

Steps

1. Bring a pot of water to a boil.
2. Add rice and cook till 75% done. Drain and set aside.
3. In a bowl add chicken, yogurt, tomatoes, birista ginger-garlic paste, salt, chilli powder and turmeric. Mix well and set aside.
4. In a pot, heat the ghee/oil and add potatoes, bay leaf, black cardamoms, green cardamoms, cumin seeds, cinnamon, mace, pepper corms, and cloves. Fry till potatoes are slightly golden.
5. Add the chicken and cook till colour changes.
6. Add about ½ cup water, two eggs and cover and cook till chicken is cooked and oil has separated.
7. Spread rice over the chicken, level it out.
8. Sprinkle mint, cilantro and chaat masala.
9. Dissolve the food colour in milk and pour over the rice.
10. Cover and simmer on low heat for 15-20 minutes.
11. Rest for 5 minutes before fluffing.
12. Serve with reserved egg.