Spicy Pakistani Biryani

1.In a large bowl, combine yogurt, lemon juice, salt, garam masala, grated garlic, and chopped green chillis. Mix well to form the marinade.

2.Add the chopped tomatoes and cubed potatoes to the marinade. Mix well and let it sit for at least 1 hour to absorb the flavors.

3.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes.

4.In a large pot, bring 4 cups of water to a boil. Add bay leaves, cardamom pods, and cinnamon stick. Add the soaked rice and cook until it is 80% done. Drain and set aside.

5.In a separate pan, heat vegetable oil over medium heat. Add cumin seeds and let them sizzle. Add thinly sliced onions and sauté until golden brown.

6.Add the marinated tomatoes and potatoes to the onions. Cook over medium heat until the potatoes are tender.

Baking the Biryani Preheat the oven to 350°F (175°C).

8.In a large baking dish, layer half of the cooked rice. Spread the cooked vegetable mix over the rice. Pour the milk evenly over the vegetables. Layer the remaining rice on top.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

10.After baking, gently fluff the biryani with a fork. Garnish with slices of hard-boiled eggs.

11.Serve the Spicy Pakistani Biryani hot, accompanied by additional yogurt if desired.