Kachi Biryani Recipe

• 1 kg Basmati Rice
• 1 kg Chicken (cut into cubes)
• 100 g Oil
• 400 g Onions
• 200 m Yogurt
• 1 tsp Garam Masala Powder
• 1½ tbsp Ginger-Garlic Paste
• 1 tsp Red Chili Powder
• Salt (to taste)
• Few Coriander & Mint Leaves (chopped)
• 200 g Tomatoes (chopped)
• 2 tsp Whole Garam Masala
• 2 Lemons
• Butter (for greasing)

• Combine garam masala powder, red chili powder, ginger-garlic paste, yogurt, mint, coriander leaves, and whole garam masala together. Grind into a fine paste.
• Marinate chicken with this mixture and set aside for 4 hours.
• Rinse rice and soak for 30 minutes.
• Heat oil and fry onions until brown.
• Add tomatoes and stir fry for few minutes.
• Place the onions and tomatoes over the chicken.
• Add juice of one lemon.
• Boil rice for 2-3 minutes and drain excess water.
• Butter a pot and place in the marinated chicken.
• Add the remaining oil from browned onions over the chicken.
• Spread the rice over it. Cover tightly with a foil.
• Place it on high flame for 5 minutes and reduce the heat. Cook for 15 minutes.
• Remove from heat and let covered for another 15 minutes.
• Serve hot with raita or chutney.