Two people Briyani rice

- Add ghee two teaspoons, sunflower oil two teaspoons to a pot; simmer at 3
- Add the following to the pot: 5 cardamon pieces, pattai (2 inch), elaichi 5
(broken to pieces)
- 4 Indian green chillies; slit
- Simmer for 10 mins at 4; dice 2 medium big brown onions
- Add diced onions
- Simmer for 10 mins at 4; dice another 1/2 medium big brown onion for raita
- Add salt 3 teaspoons to the pot
- Simmer for another 5 mins; dice one tomato
- Add diced tomato
- Simmer at 5 and back to four if onion starts to cook fast
- Remove skin off 5 chicken drumsticks, slice across the skin at least thrice for
each drumstick, marinate in 4-5 teaspoons of curd, half teaspoon turmeric, one
teaspoon salt
- Add ginger garlic paste (three teaspoons) to the pot
- Simmer for another 10 mins at 4
- Soak 2 cups of briyani rice (ASDA) in water
- Pick Mint + coriander leaves (12.5g each) and rinse them
- Add garam masala 1.5 teaspoon, coriander powder 2 teaspoon, chilli powder 1
teaspoon to the pot; add some water as required to create a paste
- Simmer again for 2-3 mins at 4
- Add marinated chicken and mix well; when done, close the lid of the pot and leave
it on for 30 minutes to cook chicken at 4
- Add 3-3.5 cups of water to the pot when chicken is cooked after 30 mins
- Add soaked rice to the pot
- Taste the water to see if it is slightly salty
- Increase heat to 6; keep shifting rice around to soak the flavour and wait until
most of the water is gone
- Turn down back to 4 and close lid now
- Leave pot lid closed for 10 mins
- Turn the pot off and leave the lid on for another 10 mins
- Take the pot off the stove and leave lid on for another 5