Balaji Balachander's chicken biryani

Wash and soak basmati rice for 15 to 20 minutes.

Marinate chicken with yoghurt, chilli powder, ground coriander, garam masala and salt. Set aside for 15 to 20 minutes Heat oil and clarified butter together, then add cinnamon, cloves and cardamom.

Add sliced onions and fry till golden brown. Add green chilli, ginger and garlic paste and saute well.

Add the marinated chicken and stir to cook and brown on all sides. Add turmeric.

Add chopped tomatoes and salt and allow the chicken to cook till nearly done. Add half of the chopped coriander and mint.

Meanwhile, drain the soak rice and add to cooked chicken mixture and gently layer it, add water proportion 2:1 which includes the gravy from the cooked meat.

Add coriander, mint and salt and allow it to bake with a foil cover and tight lid.

Allow it to simmer for 10 minutes, let the rice cook. Once done serve hot with cooling cucumber raita.