For 4 servings you will need 8 pieces Chicken legs or thighs (skinless, bone in)about 800 g ¼ cup Olive oil or Ghee ( or use your favourite oil) 1½ Tbsp Lemon juice 1 Tbsp Kosher salt 1 tsp Kashmiri chilli powder 1 ½ Tbs. Jaswant's Kitchen Chicken Biryani Seasoning 2Tbsp yogurt - thick 1 cups Basmati rice (good quality) 2 1/8 cups Water 1 tsp Sea salt, 2 bay leaves, 1 inch pice cinnamon stick ¼ cup Cilantro chopped Preheat oven to 350 degrees. Wash chicken pieces and pat dry with paper towel. Poke holes with knife in several places. Rub kosher salt, Kashmiri chili powder and lemon juice on each piece in a bowl. Keep aside for 5 minutes. In a small bowl mix biryani spice, oil and yogurt. Pour over chicken and mix well. Place chicken pieces in a casserole or oven proof dish in a single layer scraping all the marinade from the bowl. Cook in the oven for 30 minutes. Remove temporarily into a bowl or tray Wash rice a few times and drain. Mix the sea salt or pink salt in water for rice. Pour rice bay leaves, cinnamon stick and the water into the casserole and stir to combine all drippings and juices in the casserole. Place chicken pieces back on top of the rice. Cover with foil and make the edges tight to keep the steam in. Put the casserole back in the oven and cook for 35-40 more minutes or till all water is absorbed. Sprinkle chopped coriander on top. Serve hot with plain yoghurt and a side of salad or any vegetable dish. Prep time : 10 minutes Cook time 1 hr 10 minutes Optional additional toppings : 2 tablespoons chopped mint leaves, toasted or lightly fried slivered almonds, fresh pomegranate seeds Note: For 8 servings, use the whole pack of the seasoning pouch and double rest of the ingredients. This is not a phyical product. Only a digital recipe for viewing online.
