This fragrant, spiced rice dish with tender chicken is ideal for a delicious homemade meal. This is also a presentable dish during special occasions.

Scale

1 kg chicken (cut up)

2 small fresh green chilies (finely chopped)

2 tsp ground coriander

2 tsp ground cumin

½ tsp ground turmeric

2 tbsp white vinegar

1/3 cup yogurt 1-1/2 tbsp salt (I omit salt whenever I cook this biryani)

2 cups basmati rice

2 tbsp ghee

2 large onions (sliced)

2 cinnamon sticks 4 cardamom pods

6 pieces of cloves

¼ cup chicken stock or water

2 tomatoes as ganishing

1/2 cup slivered almonds (toasted) as garnishing

fresh coriander leaves as garnishing

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Combine chicken, chilies, ground spices, vinegar and yogurt in a medium bowl. (Do not add salt here yet if you are using salt). Cover, refrigerate for at least 1 hour; overnight is best.
Remove the sliced chilies and discard if you prefer your biryani lighter than hot.
Place rice, cinnamon sticks, cloves and cardamom pods in medium bowl, cover with water. Cook until half done and then drain well. Set aside.
Heat ghee in a large pan, cook onions while stirring, until lightly browned.
Add the spiced chicken mixture, chicken stock and salt (if using). Let this mixture reach a soft boil, then lower the heat. Simmer covered until chicken is tender.
Layer rice and chicken in a medium pot (the same pot you used to cook the chicken is okay). Cover and cook further for another 15-25 minutes.
Just before serving, garnish with toasted slivered almonds, sliced tomatoes, coriander leaves. You can add fried onions as garnishing as well.