Indian chicken biryani

Method

1. 1

   Soak the basmati rice for 30 minutes, then boil it in salted water with the whole biryani spices until only two-thirds cooked (parboiled), and drain.

2. 2

   Marinate the meat with the yoghurt, half the fried onions (crushed), the garlic, ginger and ground biryani spices, and leave in the fridge for at least 2 hours (preferably overnight).

3. 3

   Cook the marinated meat in a heavy pot over medium heat until about two-thirds cooked and a concentrated sauce has formed around it.

4. 4

   Spread a layer of meat over the bottom of the pot, followed by a layer of parboiled rice, then scatter alternating layers of fried onions, mint, coriander and the saffron milk.

5. 5

   Cover the pot tightly (sealing the edges with a flour-and-water dough if possible) and cook over very low heat (the dum technique) for 30-40 minutes, until the rice has fully absorbed the steam and flavours; stir gently before serving to distribute the layers.