Biryani

In a bowl, combine natural yogurt, lemon juice, garlic cloves, grated ginger, garam masala spice, cayenne pepper, turmeric, ground mace, cumin, ground coriander, and salt. This mixture serves as a marinade for the chicken.

Cut the chicken breast into pieces and mix thoroughly with the marinade. Let the meat marinate in the refrigerator for at least 1 hour (ideally longer, preferably overnight) so that it absorbs the aroma of the spices well. Cook the basmati rice according to package instructions in a pot – but only until half-cooked. Then set aside. Heat sunflower oil in a large pan and fry the chopped onions until golden brown and crispy.

Add the chopped chili to the onions and fry briefly. Then add the coconut milk and heat. Add the pre-cooked rice to the boiling coconut milk and mix well. Place the marinated chicken pieces on top of the rice. Cover with a lid and cook the biryani over low heat for about 5–10 minutes, until the flavors combine well and the rice is perfectly cooked through.