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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 \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 \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: \n- 2 thinly sliced onions \nFry 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. \nThen reduce to low, cover, and cook for 10–15 minutes until the chicken is nearly cooked and the marinade 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. \nSprinkle 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. \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."
}