Tandoori Chicken Leg Biryani

Method 6 steps

1. 1

   Mix the yogurt, tandoori masala, ginger garlic paste, lemon juice and 1 1/2 teaspoons salt. Coat the chicken and marinate for at least 2 hours or overnight.

2. 2

   Arrange the chicken on a rack set over a foil-lined tray and roast at 450F for 25 minutes, then broil for 3 to 4 minutes until charred at the edges.

3. 3

   Boil a large pot of well-salted water with the cardamom and bay leaf. Add the drained rice and cook for 5 to 6 minutes until about 70 percent done, then drain.

4. 4

   Brush a heavy pot with ghee. Spread half the rice, scatter half the fried onions, cilantro and mint, then nestle in the chicken.

5. 5

   Cover with the remaining rice, drizzle over the saffron milk and ghee and top with the rest of the herbs and onions.

6. 6

   Seal the lid with foil and cook over very low heat for 20 minutes. Rest for 10 minutes, then serve with raita, mint chutney and gravy.

That is the whole pie. Enjoy every slice.