The bowl or pan needs to be big enough so there is enough room to mix the chicken in with the marinade, and have the marinade coat the chicken completely. Keep the chicken in big pieces, and on the bone. Keeping the chicken on the bone will create a stock once the chicken is being cooked, adding a nice, full flavor to the biryani. One by one add the marinade ingredients to the chicken:  Ginger garlic paste - 2 tbsp Red chili powder - 1 tbsp Salt - to taste (approximately 1 tsp) Yogurt - 1 cup Garam Masala Powder - 1 tsp Green cardamom powder - 1 tsp Cumin powder - 1 tsp Turmeric - 1/2 tsp Fried brown onions - 1 cup Ghee (clarified butter) - 4 tbsp Freshly chopped coriander leaves (cilantro) - 1/4 cup Mint leaves (no stalk) 10-15 2-4 green chilies (broken or cut) Lemon juice - 1 tbsp Mix all the ingredients until they are dispersed thoroughly, and the chicken pieces are completely covered with the marinade mixture. Once the chicken is coated with all the spices and flavorings, let it marinade. There is a wide range of how long you can let the chicken marinade. You can marinade the chicken overnight to ensure the chicken absorbs all the flavors, or you can marinade it for less time. However, give the chicken a minimum of 4 hours to marinade to set in. Once you are finished with the marinading the chicken, cover and place the chicken in the refrigerator, and work on the other parts of the biryani.
ضع الدجاج في طبق أو صينية. أضف التوابل والبودرة إلى الدجاج. اخلط المكونات. ضع الدجاج في الثلاجة.