Chicken Rice

Part 1: Marinating the chicken
Cut the chicken into even bite-sized pieces, and combine with dahi (yoghurt), ginger-garlic paste, a squirt of lemon and 1 tbsp each of: red chili powder, coriander powder, turmeric and garam masala. Add 2-3 tbsp of chicken biryani masala, and combine well with hands. Let it marinate overnight.

Part 2: Cooking the chicken (have 1 sliced onion and the marinated chicken ready)
- Heat up a pan with a little oil, add 5-6 cloves, 2-3 cardamom pods, 1-2 bay leaves, and 1-2 tbsp of cumin seeds. Cook till the seeds start to splutter.
- Add 1 tbsp of ginger garlic paste and stir for 30 seconds, then add the onions.
- Add some salt and cook till the onions are done. Then add the chicken.
- Let the chicken cook for 20 mins, stirring occasionally, till it's almost off-the-bone.
- In the meantime, wash 1.5 cups of rice thoroughly (or estimate according to the size of your pan).
- Once the chicken is done, add the rice over top of it, and add water to submerge the rice. Add salt at this stage also.
- Let the rice cook till done, and that's it!

Chutney on the side - combine in a blender:
- 1 part cilantro to 2 parts mint
- juice of 1 lemon
- 2-3 tbsp of yoghurt
- 4-6 cloves of garlic
- some salt, adjust according to taste