Spicy Chicken Biryani

1Marinate the chicken (2 lbs) with chilli powder (2 tbsp), salt (1 tsp), curd (1 cup), and garam masala powder (2 tbsp). Let it sit for at least 1 hour in the refrigerator.

2In a large pot, heat ghee (3 tbsp) and sauté the chopped onions until golden brown.

3Add the marinated chicken (2 lbs) and cook until it is half done.

4Add chopped tomatoes (2) and green chilies (4), and cook until the tomatoes (2) are soft and the chicken (2 lbs) is fully cooked.

5In a separate pot, cook the basmati rice (2 cups) until it is 70% done. Drain the water and keep the rice aside.

6Layer the partially cooked rice over the chicken (2 lbs) mixture in the pot. Sprinkle coriander (½ cup) on top.

7Cover the pot with a tight lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors are infused.

8Serve hot with raita or salad on the side.