Quick Biryani

PREPARATION

1. To marinate the chicken, mix chicken with salt (1 tsp), chili powder, coriander, chaat masala, minced ginger, and yogurt. Marinate for 2 hours in refrigerator.

2. Soak rice in warm water, cover the bowl and place it in a warm area of your kitchen for about 1 hour.

3. To cook the rice, heat a large pot over medium high and add water, oil (1 tbs), cloves, cardamom, and cinnamon sticks. Stir and bring the water to boil.

4. When the water starts to boil, add rice and stir. Without covering the pot, cook for about 15 minutes or until rice is firm but tender. Strain and keep aside.

5. In a large pan, heat oil (2 tbs) over medium heat. Then add minced onions and cook until onions are browned.

6. Add salt (1 tsp), turmeric, paprika, tomato puree, garam masala, marinated chicken, and cumin powder. Cook for 10 minutes while stirring occasionally. Add a few tablespoons of water if pan gets dry.

7. Lower the heat and stir in the rice. Cook for an additional 5 minutes.

8. Serve hot and garnish with cilantro or mint leaves.

9. Enjoy.