Chicken biryani---Aditi Nadkarni

The masala:
Cinnamon, badi elaichi, coriander seeds, tej patta, cloves, star anise, nutmeg, green elaichi, red bedgi mirch, pepper--roasted fresh and ground in a coffee grinder



The rice:
Basmati rice, washed and soaked in water and then soaked again in water with saffron until the saffron spreads its yellow wings and colors the water. Then boil rice until about 3/4th cooked.


The process:
Sautey finely chopped onions, ginger, garlic, red chilli powder, in oil. Add yogurt and let simmer until oil is visible on top. Add chicken and potatoes and let simmer. Sprinkle homemade garam masala generously on top. Cook for 20 minutes until chicken is white and potatoes are cooked. Don't forget salt!! Use chicken with bone--adds flavor.


Assembling the final product:
Half of the boiled rice is cooked with the meat and the other half just seasoned with salt and sugar and some cardamom. Cook until meat and rice are both fully cooked.


Serve the biryani with cucumber raita. Enjoy!