Spicy Biryani

Make deep incisions
on the chicken flesh – deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt,
and half-lemon’s juice.
Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
Heat about 100 ml of oil. Roast cumin,
cloves, cinnamon, depodded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min.
It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked.
Gravy should not be much, chicken pieces should look roasted.

Funsouls