Spicy Chicken Biriyani

1Wash the basmati rice (2 cups) and soak it in water for 30 minutes.

2In a large pot, heat ghee (¼ cup) and oil (¼ cup). Add cumin seeds (1 tsp), cinnamon stick, cloves (3-4), cardamom pods (3-4), and bay leaf (1). Saute until fragrant.

3Add sliced onions (2) and sauté until golden brown. Add chopped tomatoes (2) and cook until they soften.

4Add chicken (500 g) pieces, turmeric powder (1 tsp), red chili powder (1 tsp), biriyani masala (2 tbsp), mint leaves (¼ cup), and coriander leaves (¼ cup). Cook until the chicken (500 g) is half done.

5In a separate bowl, whisk yogurt (1 cup) with a little water and add it to the pot. Mix well and cook for a few minutes.

6Drain the soaked rice and add it to the pot. Add enough water to cook the rice. Season with salt.

7Cover the pot with a lid and cook on low heat until the rice is fully cooked and the chicken (500 g) is tender.

8Once done, fluff the biriyani gently with a fork. Serve hot with raita or salad.