Data Normalization

Reformat the following recipe, in markdown format. Each step should be a header 2 and the title header 1. Separate sections by 2 newlines (Before and after the section header).

{"recipe": "# Chicken Biryani

## Step 1

Rinse 2 cups of basmati rice in cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes, then drain.
Boil 4 cups of water in a pot with:
– 1 bay leaf
– 4 cloves
– 4 green cardamom pods
– 1 small cinnamon stick
– 1 tsp salt
Add the soaked rice and cook until 70–80% done (about 5–7 minutes).
Drain and set aside.

## Step 2

In a large bowl, combine the following to marinate:
– 500–700g chicken (bone-in or boneless)
– 200g plain yogurt
– 1 tbsp ginger-garlic paste
– 1 tsp turmeric
– 1.5 tsp red chili powder
– 1.5 tsp garam masala
– 1 tsp salt
– Juice of ½ lemon
Mix well and let it marinate for at least 1 hour (or overnight for best results).

## Step 3

Heat 3 tbsp oil in a deep, wide pot over medium heat.
Add:
– 2 thinly sliced onions
Fry until golden and crispy (15–20 min).
Remove half for garnishing. Leave the rest in the pot.

## Step 4

Add the marinated chicken to the pot with the fried onions.
Cook uncovered on medium-high heat for 5–7 minutes until the chicken changes color.
Then reduce to low, cover, and cook for 10–15 minutes until the chicken is nearly cooked and the marinade thickens.

## Step 5

Preheat the oven to 180°C (350°F) or prepare a tight-fitting lid for stovetop dum (steam cooking).
Layer the rice over the chicken in the pot.
Sprinkle on top:
– The reserved fried onions
– A handful of chopped cilantro and mint 
– 2 tbsp warm milk mixed with a pinch of saffron and turmeric
– 1 tbsp ghee

## Step 6

Seal the pot with foil and a lid if baking, or with dough and lid for stovetop.
– Oven method: Bake for 25–30 minutes.
– Stovetop method: Place over a very low flame (use a griddle/tava if needed) for 20–25 minutes.
Let it rest 10 minutes after cooking.

## Step 7

Gently mix the biryani from the bottom using a flat spatula to avoid breaking the rice.

## Step 8

Enjoy your aromatic, flavorful biryani feast!
Perfect for special occasions or anytime you crave a rich, spiced rice dish."}

{
  "recipe": "# Chicken Biryani\n\n## Step 1: Prepare the Rice\n\n1. Rinse 2 cups of basmati rice in cold water until the water runs clear.\n2. Soak the rice in fresh water for 30 minutes, then drain.\n3. Boil 4 cups of water in a pot with:\n   - 1 bay leaf\n   - 4 cloves\n   - 4 green cardamom pods\n   - 1 small cinnamon stick\n   - 1 tsp salt\n4. Add the soaked rice and cook until 70-80% done (about 5-7 minutes).\n5. Drain and set aside.\n\n\n## Step 2: Marinate the Chicken\n\n1. In a large bowl, combine the following to marinate:\n   - 500–700g chicken (bone-in or boneless)\n   - 200g plain yogurt\n   - 1 tbsp ginger-garlic paste\n   - 1 tsp turmeric\n   - 1.5 tsp red chili powder\n   - 1.5 tsp garam masala\n   - 1 tsp salt\n   - Juice of ½ lemon\n2. Mix well and let it marinate for at least 1 hour (or overnight for best results).\n\n\n## Step 3: Fry Onions\n\n1. Heat 3 tbsp oil in a deep, wide pot over medium heat.\n2. Add 2 thinly sliced onions.\n3. Fry until golden and crispy (15–20 min).\n4. Remove half for garnishing. Leave the rest in the pot.\n\n\n## Step 4: Cook the Chicken\n\n1. Add the marinated chicken to the pot with the fried onions.\n2. Cook uncovered on medium-high heat for 5–7 minutes until the chicken changes color.\n3. Reduce heat to low, cover, and cook for 10–15 minutes until the chicken is nearly cooked and the marinade thickens.\n\n\n## Step 5: Layer the Biryani\n\n1. Preheat the oven to 180°C (350°F) or prepare a tight-fitting lid for stovetop dum (steam cooking).\n2. Layer the rice over the chicken in the pot.\n3. Sprinkle on top:\n   - The reserved fried onions\n   - A handful of chopped cilantro and mint\n   - 2 tbsp warm milk mixed with a pinch of saffron and turmeric\n   - 1 tbsp ghee\n\n\n## Step 6: Cook the Biryani (Dum)\n\n1. Seal the pot with foil and a lid if baking, or with dough and lid for stovetop.\n2. Oven method: Bake for 25–30 minutes.\n3. Stovetop method: Place over a very low flame (use a griddle/tava if needed) for 20–25 minutes.\n4. Let it rest for 10 minutes after cooking.\n\n\n## Step 7: Serve\n\n1. Gently mix the biryani from the bottom using a flat spatula to avoid breaking the rice.\n\n\n## Enjoy!\n\nEnjoy your aromatic, flavorful biryani feast! Perfect for special occasions or anytime you crave a rich, spiced rice dish."
}