20 min Chicken Biryani

In a large bowl, add 1 kg chicken, 2 tbsp ginger garlic paste, 1 tsp haldi, ¼ cup curd, and salt.

Mix well and let it marinate for 15 minutes — just enough time to cook the rice.

Boil water with salt and a few drops of oil.

Add soaked basmati rice and cook until 80% done (grains should be firm in the center).Drain and keep aside.

Grind together ¼ cup fried onions, 50 g cashews, and 1 tomato into a smooth paste. Keep aside.

Heat oil in a heavy-bottom pan or handi.

Add the masala paste and sauté for 2–3 minutes until the oil starts to separate.

Add 2 tbsp dhaniya powder, 3 tbsp red chilli powder, and salt to taste.

Add the marinated chicken and cook on medium flame until the chicken is 80% done and oil starts releasing from the sides.

Mix in 1 tbsp biryani masala, 1 tsp garam masala, and a handful of methi leaves.

Cook for another 5 minutes till everything blends well.

In the same pan (or a handi), keep one layer of chicken masala, then a layer of 80% cooked rice.

Sprinkle a few fried onions and some methi leaves on top.