Spicy Chicken Biryani

Ingredients 

Chicken & Marinade

• 1 lb boneless skinless chicken breast or substitute double the weight with bone-in chicken (skin removed)
• 1 cup plain yogurt
• ½ tablespoon turmeric powder
• 1 ½ tablespoon ground garam masala powder
• 2 tablespoon ground biryani masala powder
• ½ tablespoon chili powder
• 1 teaspoon paprika

Biryani Rice

• 4 cups basmati rice
• 6 cups water
• 5 garlic cloves
• 3 tablespoon fresh ginger
• 8 whole cardamom pods
• 4 star of anise
• ½ cinnamon stick
• 3 whole fresh chili
• 4 tablespoon ghee
• 1 tablespoon coconut oil
• 2 medium red onion
• 3 small tomato or 2 medium tomatoes
• 10 fresh curry leaves
• 4 bay leaves

Biryani Rice Toppings

• 1 cup chopped fresh cilantro coriander
• 1 cup chopped fresh mint **optional
• 40 cashews
• ¼ cup of golden raisins
• 1 white onion fried

Instructions

Prepare and Marinate the Chicken

• Cut the chicken into desired pieces. Add lemon and salt to the chicken.
• In a separate bowl, add 1 cup of yogurt, turmeric powder, ground garam masala powder, ground biryani masala powder, chili powder, and paprika. Mix all of the ingredients together.
• Add the yogurt biryani marinade to the chicken and mix well. Let the chicken rest for a minimum of 15 minutes.

Prepare the Biryani Rice

• Soak the basmati rice in water for 10 minutes.
• On medium heat. Add oil and ghee to the pan. Add the whole cardamom, cinnamon stick, curry leaf, bay leaf, star of anise, and sliced red onion.
• Mash the garlic and ginger paste with a mortar and pestle.
• Once the onion starts to get golden brown, add the crushed garlic and ginger.
• Add chili peppers that are sliced down the center.
• Add the chicken and mix well.
• Add the chopped tomatoes. Continue to cook on medium for 10 minutes covered.
• Add basmati rice. Mix well. 
• Add 6 cups water and turn heat to high uncovered. Once the rice starts to boil, then turn to medium.
• Once the water goes below the rice, mix slowly 2 turns, then cover the rice and turn to low heat. Rice is cooked once tender (after about 15 minutes).

Prepare the Biryani Rice Toppings

• Slice the white onion.
• In a separate pot, fry the white onion in vegetable oil to a golden brown color. Alternatively, pan fry the onion in some olive oil.
• Wash and remove the mint and cilantro leaves. Chop the mint and cilantro.
• Toast the cashews in a dry pan on medium heat.
• On top of the biryani, add the fried onion, toasted cashews, golden raisins, chopped cilantro, and chopped mint.