Data Extraction

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: Rice Preparation\n\n- Rinse 2 cups of basmati rice in cold water until the water runs clear.\n- Soak the rice in fresh water for 30 minutes, then drain.\n- 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\n- Add the soaked rice and cook until 70-80% done (about 5-7 minutes).\n- Drain and set aside.\n\n## Step 2: Chicken Marinade\n\n- In a large bowl, combine:\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 1/2 lemon\n- Mix well and let it marinate for at least 1 hour (or overnight for best results).\n\n## Step 3: Fry Onions\n\n- Heat 3 tbsp oil in a deep, wide pot over medium heat.\n- Add 2 thinly sliced onions.\n- Fry until golden and crispy (15-20 minutes).\n- Remove half for garnishing and leave the rest in the pot.\n\n## Step 4: Cook Chicken\n\n- Add the marinated chicken to the pot with the fried onions.\n- Cook uncovered on medium-high heat for 5-7 minutes until the chicken changes color.\n- Reduce heat to low, cover, and cook for 10-15 minutes until the chicken is nearly cooked and the marinade thickens.\n\n## Step 5: Layer & Prepare for Dum\n\n- Preheat the oven to 180°C (350°F) or prepare a tight-fitting lid for stovetop dum.\n- Layer the par-cooked rice over the chicken in the pot.\n- 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: Dum Cooking\n\n- Seal the pot:\n  - Oven method: Seal with foil and lid, bake for 25-30 minutes.\n  - Stovetop method: Seal with dough and lid, place over very low flame (use a griddle/tava) for 20-25 minutes.\n- Let it rest for 10 minutes after cooking.\n\n## Step 7: Final Fluff\n\n- Gently mix the biryani from the bottom using a flat spatula to avoid breaking the rice.\n\n## Step 8: Serve\n\n- Enjoy your aromatic, flavorful biryani feast! Perfect for special occasions or anytime you crave a rich, spiced rice dish."
}