Biryani

In a bowl, mix white yogurt, lemon juice, garlic cloves, grated ginger, garam masala spice, cayenne pepper, turmeric, mace, ground cumin, ground coriander, and salt. This mixture will be the marinade for our chicken.

Cut the chicken breasts into pieces and coat them with the marinade. Let the meat rest in the refrigerator for at least 1 hour (ideally longer, preferably overnight) so that the aroma of the marinade is sufficiently absorbed. In a pot, cook basmati rice according to the package instructions, but only cook it until semi-soft. Then remove it from the heat and set aside. In a large pan, heat sunflower oil and fry the chopped onion until golden brown and crispy.

Add the chopped chili pepper to the onion and fry for a moment. Now add the coconut milk and let it heat up. Add the pre-cooked rice to the boiling coconut milk and mix. Place the fried chicken pieces on top of the rice. Cover with a lid and let the biryani cook over low heat for about 5-10 minutes, until all the flavors combine and the rice is perfectly cooked.