Chicken Biryani

 From some clown on Instagram

1 kg chicken thighs

500g basmati rice

4 red onions, slice

10 cloves garlic, crushed

2 knobs ginger, finely grated

1 tbsp ground cumin

1 tbsp chili powder

1 tsp turmeric

1 tbsp salt for chicken marinade

200g yogurt

4 tomatoes, finely diced

2 green chilis, halved

3 tbsp ghee (reserve 4 tbsp for the final assembly)

1 cinnamon stick

4 green cardamom pods

1 tbsp coriander seeds

2 tbsp garam masala

1 bunch mint  ??!

1 bunch cilantro

1. Marinate chicken in the yogurt, turmeric, cumin, chili powder and half of the garlic and ginger.

2. wash rice under cold water and leave it to soak for 20 minutes.

3. Bring a large pot of salted water to boil and add the rice.  Cook for 6-7 minutes or until it's about 2/3 cooked and then drain the water.

4. In a large pot, heat the ghee and flour with the cinnamon stick, green cardamom and coriander seeds.  After a few minutes, add the onions and a tbsp of salt and saute for 15-20 minutes, stiffing often.

5. Remove 1/4 of the cooked onions and set aside for the final assembly.

6. Add the remaining garlic and ginger to the pot and saute for 2-3 minutes.

7. Add the marinated chicken, followed by the diced tomatoes, green chillies and garam masala.

8. Stir well and cook for 15-20 minutes or until the tomatoes are completely soft.

9. In a large pot you have the lid for, start the assembly of the biryani by pouring the remaining ghee into the bottom, followed by a layer of chicken and a sprinkling of mint and cilantro.

10. Repeat this until all the rice and chicken is in the pot.

11. Make sure your last layer is rice on top with the reserved sauteed onions.

12. Optionally, you can warm 3 tbsp of milk with a pinch of saffron and pour over the final assembled biryani.

13. Seal the pot by using a tea towel under the lid and cook for 25 minutes on low.

14. Serve with more chopped mint, cilantro and some crispy shallots

15. Enjoy!