Chicken Biryani

Method

1. Heat oil.
2. Fry sliced onions until golden brown and keep aside.
3. Marinate the chicken in beaten curd, ginger garlic paste and Ferns’ Biryani Paste. If you are feeling adventurous, you can also use half a spoon of Butter Chicken Paste to marinate!
4. Parboil the Basmati rice in water with chopped mint leaves, and juice of ½ a lemon until ¾ done.
5. Heat ½ cup oil and sauté the chicken pieces for 10-15 minutes, add sliced tomatoes, chopped mint leaves and coriander leaves.
6. Cover for 5 minutes until chicken is coated with a thick gravy.
7. Grease an ovenproof dish with clarified butter (ghee).
8. Place the chicken with gravy at the bottom and top it with the under-cooked rice.
9. Place fried onions, and round slices of tomatoes on top, with a few chopped mint and coriander leaves and sprinkle with saffron.
10. Cover with a tight-fitting lid and bake in a hot oven for 20 to 25 minutes or on a slow flame with a griddle underneath.
11. Serve hot with a salad and a raita.