Mumbai Style Chicken Biryani

Boil water and add the rice with 1 tsp oil and a pinch of salt. When the rice is half-cooked, strain through a colander and spread on a large plate.

1. In a pan over medium heat, heat 2 tsp oil and fry onions till crispy, transfer to a plate and set aside.
2. Add another teaspoon or two oil in the same pan, add potatoes and fry until golden brown, remove from the pan and set aside.
3. Add a bit more oil and fry cloves and cinnamon stick. When they turn aromatic, add ginger-garlic paste and the tomatoes and let cook until the tomatoes turn mushy. Stir occasionally.
4. Add the chicken and continue cooking. When the oil separates, add the turmeric powder, red chili powder, garam masala, cumin powder and salt. Finally, add the curd and the potatoes. Cook covered for 15 minutes, remove from heat and keep aside.
5. Spread a layer of chicken masala in the pan, followed by a layer of rice on, and then the fried onions, mint leaves, and ½ tsp kewra essence. Repeat the layer until the pan is full.
6. Place the pan over medium flame and cook the dum biriyani for 10 minutes. Turn the flame to low and let cook for another 10 – 15 minutes.

Enjoy spicy hot Mumbai-style chicken biriyani with raita!