Linda’s Chicken Biryani
Slice a large onion and fry until golden brown, set aside
Marinade
750g chicken thighs cut into bite size pieces in the mix below
300g Greek yoghurt
1⁄2 teaspoon of chilli. Add more if you like it spicy
1⁄2 teaspoon turmeric
1tbs coriander powder
Salt to taste
2 tbs ginger garlic paste
2-3 green chillies chopped , add more to your taste 1 onion sliced
2tbs each of fresh chopped coriander and mint 1⁄3 of the previously fried onions
2tbs lemon juice
Mix well , cover and set aside for an hour
Add 3 tbs oil to pan and heat .
Add 1 tbs cumin and fry 30 secs
Add marinaded chicken mix and fry on high heat 3 mins Lower the heat , cover and cook for 10 mins
Remove lid, turn heat up and cook until the oil separates
Rice
Soak 450g basmati rice for 30 mins
Bring a large pan of approx 2-3 litres water to boil Add
1 cinnamon stick
4 cloves
1⁄2 teaspoon black pepper 2 green cardamom
1 star anise
2 tbs lime juice
Salt
Cook for 8 mins , strain , remove as many of the aromatics as you can
Soak a good pinch of saffron in 3 tbs boiling water
To build the dish
Take half the curry mixture out of the pan and set aside
Layer rice on top of the curry
Sprinkle on half the remaking fried onions and half the saffron Then top with a sprinkle of fresh coriander and mint
Add the rest of the curry mix
Then repeat the rice layer and fried onions
Place the pan on a low heat, cover tightly and steam for 10 mins. Mix and serve with more chopped coriander and mint