Chicken Biryani

Marinade - Mix Marinade in a large pot (about 26cm / 11″ diameter). Add chicken and coat well. Marinade 20 minutes to overnight.

Par Boiled Rice - Bring 3 litres / 3 quarts water to the boil, add salt and spices.

Par Boiled Rice - Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.

Par Boiled Rice - Drain immediately. Set aside.

Crispy Onions - Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn – they become bitter.

Crispy Onions - Remove onto paper towel lined plate. Repeat with remaining onion.

Saffron - Place in a bowl, leave for 10 minutes+.

Biryani - Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.

Biryani - Remove lid. Cook for 5 minutes, turning chicken twice.

Biryani - Remove from heat.

Biryani - Turn chicken so skin side is down – it should cover most of the base of the pot.

Biryani - Scatter over half the onion then half the coriander.

Biryani - Top with all the rice. Gently pat down and flatten surface.

Biryani - Drizzle saffron across rice surface in random pattern, then drizzle over ghee.

Biryani - Place lid on. Return to stove over medium heat.

Biryani - As soon as you see steam, turn down to low then cook for 25 minutes.

Biryani - Remove from stove, rest with lid on for 10 minutes.

To Serve - Aim to serve it so you get nice patches of yellow rice, white rice, the curry stained rice + chicken (rather than all mixed up). To do this, use a large spoon and dig deep into the pot, and try to scoop up as much as you can in one scoop. Turn out into bowl – or onto platter. Garnish with remaining onion and coriander with yoghurt on the side.