CHICKEN PIECES MARINADE
Red chilli paste
Green chilli paste
Fine cumin and coriander
Cinnamon stick (check at an indian spice shop)
A pinch of gharam masala (check at an indian spice shop)
1 cup plain yoghurt
1⁄2 cup oil
A LOT of fresh mint and coriander (handful or more)
After marinating the chicken place it in the pot, again please note this is not the typical biryani recipe so no tomato and onions.
Boil some white rice depending on how much biryani you are making, and layer on top of the meat.
Leave to cook on slow till the meat is done, make sure the meat is not drying while cooking, if so lower the heat and add some water but not so much. Serve with dhay (sour milk) - www.spicyfusionkitchen.weebly.com -jazaklj to shaidah saloojee for the recipe