Chicken Biryani

2 cups yogurt
6 cloves garlic, minced
3 teaspoons chili powder
2 teaspoons turmeric
2 tablespoons ginger puree

1 cup basmati rice
2 cups water
2 pounds skinless chicken pieces
4 tablespoons whole garam masala
1 large onion, sliced
1 large tomato, chopped
6 cloves garlic, minced
2 tablespoons ginger puree
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1/4 cup extra virgin olive oil
4 bay leaves
1/2 cup milk (optional)
2 threads saffron (optional)
salt

1. Prepare a marinade of yogurt, garlic, chili powder, turmeric and ginger puree. Marinade chicken in it overnight.
2. Preheat oven to 350 degrees.
3. Bring water to a boil in a large pot and add the bay leaves, half of the garam masala and salt.
4. Add the rice to the water and cook until almost done. Drain and reserve rice.
5. Heat oil in a large skillet and add remaining garam masala, cooking until it is fragrant.
6. Add the onions to the oil and sauté until golden brown.
7. Add the garlic, ginger, turmeric, cumin, coriander and tomatoes and stir, then remove the chicken from the marinade and cook until no longer pink.
8. Meanwhile, dissolve the saffron in warm milk, if accessible, and set aside.
9. Layer chicken and rice in a baking dish and top with remaining sauce from the pot, and then the saffron milk.
10. Cover with tinfoil and bake for about 20-25 minutes. Season with salt and serve on a platter.

Makes 4 servings