Spicy Chicken Biryani with Raita

1.Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.

2.Heat oil in a large pot over medium heat. Add onions and sauté until golden brown. Set half aside for garnishing.

3.To the same pot, add garlic, green chillis, and cumin seeds. Sauté for 2 minutes.

4.Add chicken pieces and cook until they start to brown.

5.Mix in turmeric, garam masala, and coriander powder, stirring well to coat the chicken. Cook for 5 minutes.

6.Add tomatoes, potatoes, half of the lemon juice, and salt. Cover and cook until the potatoes are tender.

7.Add the soaked and drained rice on top of the chicken mixture. Pour in milk and 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is cooked and liquid is absorbed. Remove from heat and let it stand, covered, for 10 minutes.

8.In a separate bowl, mix together yogurt, the remaining lemon juice, and a pinch of salt for the Raita. Add grated cucumber and mint leaves. Combine thoroughly.

9.Gently fluff the biryani with a fork, mixing the layers slightly. Garnish with fried onions and chopped cilantro.

10.Serve the chicken biryani hot, accompanied by the refreshing cucumber Raita.