Chicken Biriyani

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Ingredients
  • 1 lb Boneless skinless chicken (cubed small)
  • ½ cup Plain yogurt
  • 2 tsps Lemon juice
  • ½ tsp Garam masala
  • 1 tsp Ground coriander/cumin mix
  • ½ tsp Cayenne
  • ¾ tsp Salt
  • 2 tsps Garlic (crushed)
  • 1 tsp Ginger (crushed)
  • 1 tbsp Oil
  • 2 tbsps Ghee
  • 2½ cups Onions (sliced)
  • ½ tsp Salt (or to taste)
  • 2 cups Cooked rice (¾ way cooked)
  • 3 strands Saffron
  • 2 tbsps Warm milk
  • Butter (sliced)
  • Hard boiled eggs (sliced for garnish)
  • Fried onions (for garnish)
  • Fried cashew slices (for garnish)
Instructions
  1. Mix the marinade ingredients and marinate chicken for 4 hours.
  2. Soak saffron in warm milk and set aside.
  3. Preheat oven 350°F.
  4. In a saucepan, heat ghee on medium heat.
  5. Sauté onions until browned.
  6. Remove ⅓ of the cooked onion in a dish for garnish.
  7. Add chicken with the marinade juices.
  8. Cook covered on low heat until well done.
  9. In an ovenproof dish, spread half the cooked chicken.
  10. Top with half of the rice.
  11. Sprinkle half of the saffron milk and place a few butter slices.
  12. Repeat layers.
  13. Cover tightly with foil and bake for 25 minutes.
  14. Check to make sure the rice is cooked.
  15. Arrange egg slices on top.
  16. Sprinkle onions and cashews.
  17. Cover and bake for 10 more minutes.