Serves 4

400 grams Basmati Rice
3 Cinnamon Sticks
3 Bay Leaves
Star Anise
Black Peppercorns
400 grams Chicken, preferably Chicken Legs
4 medium size Onions, fried
Salt, to taste
Cooking Oil
Coriander & Mint, chopped
Cashew Nuts & Raisins, optional
2 tablespoons Ginger, minced
2 teaspoons Garlic, minced
3 tablespoons Garam Masala
3 tablespoons Briyani Masala
3 tablespoons Curd, thick Yoghurt
1/2 teaspoon Dhania (Coriander) Powder
1/2 teaspoon Cumin Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Paprika Powder
3 Green Chillies, roughly sliced
1 medium size Tomato, roughly chopped
1 handful Fried Onions
1/2 cup Saffron with Milk
2 tablespoons Ghee
Cashew Nuts & Raisins, optional

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Bring a pot of water a to boil. Add oil, salt, cinnamon sticks, bay leaves, star anise, peppercorns and basmati rice. Partially cook it until the rice gets a white colour. Drain the water and keep it aside.
2 Heat another pot with oil, add ginger, garlic, garam masala, biryani masala, water, paprika powder, turmeric powder, cumin powder, dhania powder and mix all the spices together. to form a thick paste.
3 Add curd to spice paste and mix.
4 Place chicken legs into paste and stir well.
5 Add in tomatoes, green chilli and mint leaves.
6 Drain rice and layer half evenly over paste.
7 Garnish with cashew nut, fried onion and coriander
8 Spread another layer of rice with the remaining rice.
9 Garnish with fried onions, saffron with milk and some ghee.
10 Cover the top of the pot with a kitchen paper towel and cook on low heat for 25 minutes

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Cooking Tips
1. If you have time and you want an even better tasting briyani, then marinate the chicken pieces in the blended masala for 1-2 hrs before cooking.
2. You may also like to add some cashew nuts and dried raisins to the rice (before cooking) if you like some nutty and fruity flavours.

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