Rice:
300g basmati rice, cooked and cooled
Marinade:
600g chicken thighs, cut into bite-size pieces
3 tbsp greek yogurt
4 cloves garlic, finely minced
1-inch ginger, finely minced
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp chilli powder
1/4 tsp garam masala
salt and pepper
Sauce:
3 tbsp coconut oil (or ghee)
4 green cardamom pods
1 tsp cumin seeds
200g onion, thinly sliced
160g tomatoes, roughly chopped
1 tbsp tomato paste
2 bird eye green chillies, slit lengthwise
Garnish:
pinch of saffron
1/4 cup raisins
2 tbsp mint, roughly chopped
2 tbsp cilantro, roughly chopped
1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.
2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.
3. Add the sliced onion and cook for 5 to 6 minutes.
4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.
5. Add the tomato paste and continue to cook for another minute.
6. Add the slit chillies and cook for one minute.
7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.
8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.
9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.
10. Serve warm with cucumber raita.
http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/
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