A special dinner non-veg recipe like Biryani is no rocket-science!

To marinate the chicken – • 30 grams– ghee • 200 grams– onion • 500 grams – chicken • 4 cloves – garlic • 1 teaspoons – chopped ginger • 7 grams – ground coriander • 7 grams – ground cumin • 1 grams – chilli powder • 8 grams – ground turmeric • 12 pieces– green cardamom pods • 6 pieces – cloves • 2 pieces – bay leaves • 1 teaspoon – ground cinnamon • 140 grams – plain yogurt • Salt to taste • 2 teaspoons – lime juice • 1 green chilli • 1 small bunch of coriander leaves • 1 small bunch of mint leaves • Freedom Sunflower Oil To cook rice – • 250 grams – basmati rice • 2 litres – boiling water • 20 grams – salt Additional prep – • 2 saffron – optional • 20 ml – ghee • 25 grams – cashew nuts roasted Garnish – Fried onions, coriander, mint leaves, tomato and cucumber slices

To marinate the chicken– (Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives) • Cut the chicken into large chunks, skin on • Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown • Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade • Store the marinated chicken in the refrigerator overnight To cook the rice – • Soak the basmati rice in water for 45 minutes and drain • Bring the water to a boil and add some salt • Add the basmati rice • Cook over medium to high heat for three minutes and keep stirring occasionally • Remove the rice when the rice grain can be broken into 2-3 parts and drain Time to assemble – • Place the marinated chicken in a heavy bottom pot • Spread half of the rice on it • Spread half of the remaining fried onions, coriander and mint leaves on the rice • Layer the remaining rice on the fried onion, coriander, and mint leaves • Add some ghee at this stage • Close the lid and seal with some dough or use a damp kitchen towel to seal the lid • Cook over low heat for about 20 minutes • Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes • Remove the lid and the dough • Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!