Chicken Biryani Wash the chicken and drain the excess water. Marinate it with yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice & red Chilli powder and cover it, keep aside for at least 30 minutes. Heat oil in a skillet or a pressure cooker, add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace and then add onion, green chilli, mint leaves, cilantro, sprinkle little salt and saute for 1-2 minutes. Add ginger garlic paste and saute till the raw smell leaves. After that add tomato and saute till it turns soft and mushy. Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes more. Cover and cook it for 6-7 minutes or till the chicken gets 3/4th cooked. Add 1 cup yogurt, 2 or 3 cups of water, enough salt and allow it to boil. Once it starts boiling, reduce the flame and cook for 3 more minutes. Layer with quinoa, toss and enjoy. Eat with raita and a generous squeeze of lime.