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  2. This recipe for a boneless chicken biryani looked easy and tempting too. This is what you’ll need To marinate the chicken Boneless chicken: 500gms Ginger garlic paste: 1tbsp Chilli sauce: 3tbsp Chilli powder: 1tbsp Turmeric powder: 1/2tsp Garam masala: 1tbsp Egg: 1 Cornflour: 2tbsp Salt to taste Oil for frying For the Chicken Masala Onions: 3 (chopped) Tomatoes: 3 (chopped) Ginger garlic paste: 1tsp Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1tsp Mint leaves: 2 tbsp (finely chopped) Coriander leaves: 3 tbsp (finely chopped) Green chillies: 4 (slit) Salt to taste For the biryani rice Rice: 2 cups Bay leaf: 1 Cardamom: 3 Cinnamon: 1″ piece Cloves: 5 Yoghurt: 3tbsp Coriander leaves: 1/4 cup (finely chopped) Mint leaves: 2tbsp (finely chopped) Green chillies: 3 (slit) Salt to taste Oil or ghee as required Let’s get cooking 1. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. The weather being all wet and gloomy, a nice and spicy curry would be just the dish to make! Heat some more oil in a pan and fry the ginger garlic paste for a minute. Cook till thick and oil leaves the sides of the pan. Add the prepared kolhapuri powder along with garam masala and mix well. Add the paneer pieces and mix well until all the paneer is coated with the gravy. Bring to a boil, garnish with coriander leaves and serve with naan or roti. Drain out the rice and add it to the tomato/ methi mixture, along with 2 glasses of water and salt. Cover and cook until the rice is done and all the water absorbed. Most times I end up making what everyone else likes, but when I bought the kairis (raw mangoes) this time I had made up my mind that I will make the panna which i missed so much.

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