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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).Expected output
{"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."}Model output
{
"recipe": "# Chicken Biryani\n\n## Step 1\n\nRinse 2 cups of basmati rice in cold water until the water runs clear.\\nSoak the rice in fresh water for 30 minutes, then drain.\\nBoil 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\\n\\nAdd the soaked rice and cook until 70–80% done (about 5–7 minutes).\\nDrain and set aside.\n\n## Step 2\n\nIn 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\\n\\nMix well and let it marinate for at least 1 hour (or overnight for best results).\n\n## Step 3\n\nHeat 3 tbsp oil in a deep, wide pot over medium heat.\\nAdd 2 thinly sliced onions and fry until golden and crispy (15–20 min).\\nRemove half for garnishing. Leave the rest in the pot.\n\n## Step 4\n\nAdd the marinated chicken to the pot with the fried onions.\\nCook uncovered on medium‑high heat for 5–7 minutes until the chicken changes color.\\nReduce to low, cover, and cook for 10–15 minutes until the chicken is nearly cooked and the gravy thickens.\n\n## Step 5\n\nPreheat the oven to 180 °C (350 °F) or prepare a tight‑fitting lid for stovetop dum (steam cooking).\\nLayer the rice over the chicken in the pot. 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## Step 6\n\nSeal the pot with foil and a lid if baking, or with dough and lid for stovetop.\\n- Oven method: Bake for 25–30 minutes.\\n- Stovetop method: Place over a very low flame (use a griddle/tava if needed) for 20–25 minutes.\\n\\nLet it rest 10 minutes after cooking.\n\n## Step 7\n\nGently mix the biryani from the bottom using a flat spatula to avoid breaking the rice.\n\n## Step 8\n\nEnjoy your aromatic, flavorful biryani feast!\\nPerfect for special occasions or anytime you crave a rich, spiced rice dish."
}