Chicken Biryani

Serves 4


Ingredients:

8 tbsp vegetable oil
1 stick cinnamon
8 cloves
6 cardamom pods, bruised
1 pc (2.5cm) fresh root ginger, finely chopped
700g skinned and boned chicken, cubed
2 cloves garlic, crushed
1 tsp chilli powder
1¼ cup (300ml) natural yogurt
⅔ cup (150ml) chicken stock
pinch saffron strands
4 tbsp boiling water
2¼ cup (350g) basmati rice
4 tbsp sultanas
4 tbsp flaked almonds
1 onion, sliced


Method:

• Preheat oven to 190°C (375°F). In a flameproof casserole, heat 4 tbsp oil and add the spices and fry for 15 seconds. Add the chicken, garlic and chilli and fry for 4 minutes. Add the yogurt, 1 tbsp at a time, stirring between each addition until yogurt is absorbed by the spices. Add the stock and simmer for 20-25 minutes. Transfer to a bowl.
• Soak the saffron in the boiling water and put to one side. Wash the rice under cold running water until the water runs clear, then cook in boiling, salted water for 3 minutes and drain.
• Put 2 tbsp oil in the casserole, spoon in a layer of rice, sprinkle with a little of the saffron water and cover with a layer of chicken. Repeat, ending with a layer of rice. Add any cooking juices left from the chicken, cover tightly and cook in the oven for 25-30 minutes.
• In a pan, heat the remaining oil and fry the sultanas and almonds until golden; remove. Fry the onions until crisp and golden. Sprinkle the biryani with the almonds, onions and sultanas.