Chicken Biryani with Brown Rice

1. Rub chicken with turmeric and salt and let rest for 20 minutes.
2. Cook rice in 5 cups of water, some salt, lemon juice, and teaspoon of oil. Spread cooked rice over a plate and keep aside.
3. Heat oil in a handi and add bay leaf, cloves, cinnamon, star anise, mace and shahi jeera. Fry till aromatic, add onions and sauté till they turn slightly brown.
4. Stir in ginger-garlic paste and continue to cook until the raw smell disappears. Add tomatoes and cook until mushy.
5. Add the chopped mint leaves and cook for 3-4 minutes.
6. Add chicken, red chilli powder, coriander powder and salt to the mix and cook for 10 minutes. Stir in whisked curd and cooked covered for 15 minutes. Transfer to a bowl and set aside.
7. Spread a layer of basmati rice in the handi and layer with some chickencurry. Repeat the process until all the contents are empties. 

    8.Garnish the biriyani with chopped coriander and cover it.

    9.Heat a tawa and place the handi on top. Cook covered on low flame for 14                 minutes. Turn off the flame and let the biriyani rest on the tawa for another 15         minutes.  

    10.Serve with raita and potato chips and enjoy!

Trivia

In a report by Swiggy, the most ordered dish by Indians in 2017 was chicken biryani.