- 900g (2lb) boneless and skinless chicken thighs, halved
- 100g (4oz) biryani paste (we used Patak’s)
- 2tbsp oil
- 3 medium onions, finely sliced
- 1 cinnamon stick and 4 cloves
- 6 cardamom pods, bruised
- 300g (10oz) basmati rice
- ½tsp turmeric
- 200ml (7fl oz) chicken stock
- 50ml (2fl oz) milk
- 1 large piece lemon rind
Coat the chicken in the paste and leave to marinate for at least 30 minutes or overnight.
Heat the oil in a large frying pan, brown the chicken pieces over a medium heat, remove from the pan and set aside. You may need to do this in batches. In the same pan, fry the onions for 3 to 4 minutes, then add the cinnamon, cloves and cardamom, and continue cooking until the onions are lightly browned. Set aside.
Bring a pan of salted water to the boil, then add the rice. Cook for just 3 minutes, drain, rinse and set aside. Mix the turmeric with the stock and milk in a jug and set aside.
In a deep 20cm (8in) lidded casserole or pan, layer half the chicken, half the rice, half the onions, the lemon rind and cinnamon stick. Repeat, then pour over the stock mix and cover. Cook on a high heat for 10 minutes, then reduce to medium for the last 20 minutes. Remove from the heat, check the rice is cooked, and leave to stand for 5 minutes. Serve with raita, and a crispy red onion and tomato salad.