Spicy Chicken Biriyani with Broasted Chicken and Grilled Juicy Fish

1Cooking Spicy Chicken Biriyani In a large pot, soak the basmati rice in water for 30 minutes. Then, drain the rice and set aside.

2In a separate large pot, heat ghee over medium heat. Add the thinly sliced onion and sauté until golden brown. Add the chopped tomatoes and cook until they soften.

3In a bowl, whisk together the yogurt, ginger-garlic paste, cumin seeds, turmeric powder, red chili powder, garam masala, ground black pepper, and salt. Add this mixture to the pot and cook for a few minutes.

4Add the cinnamon stick, green cardamom pods, cloves, and bay leaves to the pot, and stir well.

5Add the chicken pieces to the pot and cook until they are browned on all sides. Add 4 cups of water and bring to a boil. Then, reduce the heat, cover, and simmer for 20 minutes or until the chicken is fully cooked.

6Preparing Broasted Chicken In a large bowl, combine the buttermilk and chicken drumsticks. Marinate for at least 2 hours or overnight in the refrigerator.

7In another bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.

8Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the seasoned flour mixture, ensuring it is fully coated.

9In a deep fryer or large pot, heat oil to 350°F (175°C). Fry the chicken until golden brown and fully cooked, about 15-20 minutes. Drain on a paper towel-lined plate.

10Grilling Juicy Fish Preheat the grill to medium-high heat and lightly oil the grate.

11In a small bowl, combine the olive oil, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and ground black pepper. Brush each fish fillet with the seasoned oil mixture.

12Grill the fish fillets for 4-5 minutes on each side, or until they are easily flaked with a fork. Serve with lemon wedges.

13Making Mojito In a glass, muddle the fresh mint leaves (½ cup) with lime juice (¼ cup) and sugar until the leaves are slightly crushed.

14Fill the glass with ice cubes and pour in the white rum (½ cup). Top it off with club soda and gently stir to combine.

15Garnish with lime slices and mint sprigs.