Chicken Biryani

Ingredients

• 480 ml of rice (preferably basmati)
• 500 g (1 pound) of chicken
• 6 tablespoons of oil paint
• 300 ml (approximately 10 ounces) of yogurt
• 3 cloves of garlic, crushed and chopped
• 1.5 cm of fresh ginger, peeled and thinly sliced
• 5 large onions, chopped
• 120 ml of tomato puree
• 2 hot peppers, chopped
• 1 tablespoon of turmeric powder
• 5-6 strands of saffron
• 8 cloves
• 10 cm (4 inches) cinnamon stick
• 5 black peppercorns
• 8 cardamom pods
• 1 tablespoon of cumin
• Salt to taste

Cook the rice, which has been soaked and rinsed beforehand.

marinate the chicken in lemon juice, yogurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chili peppers, chopped tomatoes, and tomato puree.

Heat the oil in a pan, add the onion, and cook until it turns golden brown.

Then, add the onion to the chicken.

Grease a large, deep frying pan.

Add a layer of rice.

Pour the chicken mixture over, then cover with the remaining rice, and finally sprinkle with saffron.

Bake in the oven for 1 to 1 hour 30 minutes at 150 °C (150 °C); cut a portion of chicken to check if it is cooked.

Serve the biryani with yogurt on the side.