Ingredients

• 6 - skinless and boneless chicken thighs
• 1 - onion, chopped
• 6 - bay leaves
• 4 - cardamoms
• 4 - cloves
• 6 tbsp - oil or butter
• 4 cups - basmati rice
• 8 cups - chicken stock or water
• Masala for grinding: 1 - tomato
• 6 - green chillies
• a handful of cilantro
• a handful of mint
• 10 - garlic cloves
• 2" piece - ginger
• 6 - cloves
• 3" stick - cinnamon
• 1 - cardamom

How to Make Chicken masala Biryani

• Heat oil in a pot and add the bay leaves, cardamom and cloves.
• When the leaves turn golden, add the onion and fry until brown.
• Add the chicken pieces and fry for 5 minutes.
• Add the masala and let the chicken cook with it for 5 minutes.
• Add the chicken stock and salt.
• When the mixture begins to boil, add the washed rice.
• Lower the heat and cook the rice, stirring gently once in a few minutes.
• When the rice is cooked, lower the heat and let it rest for 10 minutes.