Chicken Biriyani

1. Add the yoghurt, garlic, ginger, salt, Kashmiri chilli powder, biriyani spice blend, and lemon juice to a bowl. Mix well. Add the chicken to the yoghurt and mix until well coated. Cover and leave to marinate in the fridge for at least 1 hour.

2. Once you’re ready to make the biriyani rinse the basmati rice 3-5 times until the water runs clear. Soak in cold water before draining whilst you cook the chicken.

3. Melt the butter or ghee over a medium heat in a large heavy bottomed pot over a medium heat.

4. Tip in the onions and fry until translucent and turning golden brown.

5. Tip in the marinated chicken and fry until seared all over, stirring often, around 5 minutes.

6. Turn the heat to low, cover, and cook the chicken for a further 5 minutes, or until cooked through.

7. Stir in the yoghurt, half of the mint, chopped chilli, and biriyani spice blend. Spread evenly across the bottom of the pot. Spread the drained rice evenly over the chicken.

8. Bring the chicken stock to the boil. Pour most of the stock into the pot around the sides so as not to disturb the rice. Pour the remaining stock carefully over the top of the rice. Sprinkle the remaining mint, crispy onions, and saffron milk over the top.

9. Cover and cook over a medium heat for 5 minutes, turn the heat to low and cook for a further 20 minutes. Remove from the heat and allow to steam for a further 5-10 minutes before removing the lid.

10. Fluff up the rice and serve with raita and lemon wedges.