My brother recently moved into a new home and this was the dish he welcomed us with. It was, as we say in Indonesia, 'medok', meaning 'amped up'. Far from bland, the spices of this Hyderabadi Chicken Biryani team together to create a flavorful and aromatic meal, making me proud that he, too, is fueling with flavour.

Ingredients:
2-1/2 cups Basmati rice
5 cups water
6 whole thighs or breasts
1/3 cup lemon juice or apple cider vinegar
1 tsp salt

Marinade:
200 ml yogurt
1/2 cup oil or ghee
1/2 cup crispy fried shallots
1 tbsp garam masala
1 tbsp ground coriander
1/2 tbsp curry powder
1/2 tbsp black pepper
1/2 tbsp chili powder
1/2 tbsp salt
1/2 tsp turmeric
1/2 tsp ground green cardamom (optional)
Handful chopped mint leaves
Handful chopped cilantro

For boiling water:
6 cups water
1 cinnamon bark
2 tbsp cumin seeds
1 tbsp cloves
1 tbsp salt

For cooking:
Handful mint leaves
Handful cilantro
1/4 cup fried shallots
1 tsp garam masala
1 tsp chili powder
1/2 tsp turmeric

To garnish:
Dried fruits or raisins
Handful of roasted cashews

To serve:
Yogurt
Papad
Pickle
Mango chutney


Directions:
1. In a glass bowl, rub chicken with lemon juice and salt. Cover and set aside for 15-20 minutes.
2. Drain the excess juice and pat the chicken pieces dry.
3. Combine all marinade ingredients and let chicken sit in the marinade for 2 hours at least, overnight at best, covered in the refrigerator.

4. Soak rice in water for 1 hour.

5. In a pot, bring to boil the water with the cinnamon, cumin seeds, cloves and salt.
6. After it boils, drain the rice from the soaking liquid and place the rice inside the boiled water for 5 minutes.

7. In a nonstick pan with a tight fitting lid, arrange the chicken face down in a single layer, making sure it does not overlap.
8. Drain the rice of the liquid and spoon it over the chicken, making sure the surface is level.
9. Spread mint, cilantro leaves, fried shallots, garam masala, turmeric and chili powder on the rice.
10. Cover the lid tightly and cook on high for 5 minutes, then medium heat for 15 minutes, and finally low heat for another 15 minutes.
11. Turn off the fire, but leave it tightly closed for 10 minutes before opening.

12. Garnish and serve immediately with the accompaniments.