Chicken biryani

Ingredients

Biryani rice
Rice 300 g.
Water 3 ½ cups.
Saffron 1 tsp.
Butter 60 g.
Minced garlic 10 cloves.

Chicken marinade
Cinnamon 2 cinnamons.
Cardamom 6 cardamoms.
Clove 6 cloves.
Cumin 1 tsp.
Coriander seed 1 tsp.
Turmeric powder 1 tsp.
Curry powder 2 tsps.
Pepper 1 tsp.
Salt 1/2 tsp.
Yogurt 1 cup.
Chicken 1 kg.

Instructions
Make the paste to marinate the chicken first by ; heat up the wok then add cinnamon, cardamom, clove, cumin and coriander seed. Toss all of them for better aroma just for 2-3 minutes, then remove it from the wok, put them into mortar along the way with turmeric powder, curry powder, pepper and salt. Then pound it up until it is well combined (paste).
Wash and clean the chicken properly, apply the paste and yogurt all over the chicken and marinate it overnight in the fridge.
After that, preheat the wok, add a bit of butter, garlic then add the chicken into the wok, once the is getting a little crispy on the outside (not cooked through) then add rice, stir fry the rice for 5 minutes.
Put everything into the rice cooker and add water and saffron.
Once it’s done, serve it with cucumber and spicy sauce.