Spicy Chicken Biryani

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

2In a large pot, heat oil (3 tbsp) over medium heat.

3Add cardamom pods (3), cloves (3), sliced onions, green chillies, (2) ginger, and garlic (4 cloves). Saute until onions are translucent.

4Add the chicken (500 g) pieces and cook until they are browned on all sides.

5Stir in chopped tomatoes (2) and cook until they soften and release their juices.

6Add salt (1 tsp), turmeric powder (½ tsp), and chilli powder (1 tsp). Mix well to coat the chicken (500 g) with the spices.

7Drain the soaked rice and add it to the pot. Stir gently to combine with the chicken (500 g) and spices.

8Pour enough water to cover the rice and chicken (500 g) mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the chicken (500 g) is tender.

9Fluff the biryani gently with a fork and serve hot with raita or salad.