Ingredients

• Chicken - 1 lb
• Onion - 2, big
• Tomato - 2, big and sliced
• Green chilli - 3
• Ginger-garlic paste - 3 tsp
• Turmeric powder - 1/2 tsp
• Chilli powder - 2.5 tsp
• Coriander powder - 1/2 tsp
• Cumin seeds powder - 1/2 tsp
• Salt to taste
• Oil - 5 tbsp (with a little butter or ghee)
• Saffron - a pinch
• Basmati rice - 3 cups
• Mint leaves - 1/4 cup
• For garam masala: 2 - cloves
• 1 - bay leaf
• 1 - cardamom
• 2 - medium-sized cinnamon sticks
• a pinch of poppy seeds
• For garnishing: Coriander leaves - a few
• Fresh mint (sauteed in ghee) - a few
• Raisins - 5
• Cashews - 8

How to Make Minty Chicken Biryani

• Heat oil in a large pan and add the garam masala ingredients and onions.
• Saute the onions for a while.
• Add the mint leaves, ginger-garlic paste and saute for a few minutes.
• Add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seeds powder and salt.
• Fry the mixture for a while, adding a little water.
• Add the chicken pieces and saute for 10-15 minutes.
• Pour some water, shut the pan and cook on medium flame.
• Separately cook the basmati rice (for 3 cups rice, add 4.5 cups of water, ensuring that the rice is not sticky).
• Soak a pinch of saffron in a little water.
• Roast the cashews and raisins separately and keep aside.
• In a large dish, put in a layer of rice. Sprinkle a little saffron water.
• Add some chicken masala to this and mix.
• Then again add another layer of rice, saffron water and chicken masala.
• Repeat the layers until complete.
• Toss in the cashews and raisins, mint and coriander leaves and serve.