Classic Chicken Biryani

• Add the yogurt, garlic, ginger, garam masala, salt, yogurt, turmeric, red chilli powder and lemon juice to a mixing bowl and stir to combine.
  ½ tsp salt, 1 tsp chilli powder, ¾ tbsp garam masala, ¼ tsp turmeric, 4 cloves garlic, 3 tbsp yogurt, 1 tbsp lemon juice, 1 inch ginger
• Taste the marinade and adjust seasoning and spice it needed.
• Using a sharp knife making incisions into the chicken flesh and add to the marinade bowl. Stir everything together making sure the chicken is totally coated.
  ½ kg chicken
• Plastic film the bowl and place in the fridge for at least 2 hours or ideally over night.
• When preparing to cook, add the basmati to a large mixing bowl and add water. Give it a stir and then drain the water. Repeat the process a further two times draining each time. For the in effect the fourth time, add the water and leave for at least 30 minutes.
  2 cups basmati rice
• Place a frying pan over a medium high heat and add the oil.
  2 tbsp oil
• Once hot, add the cardamoms, cloves, star anise, cinnamon and bay leaf to the pan and give it a light stir.
  5 pods green cardamom, 1 leaf bay, 6 medium cloves, 1 whole star anise, 1½ inch cinnamon
• When the spices start to fizz, add the onions and fry until the start to turn colour.
  1 large onion
• Reduce the heat to medium and add the chicken and sear the chicken until all sides turn pale. Pop on a lid and sauté to remove any moisture.
• Remove the star anise, cloves, cinnamon and bay leaf from the pan and add the yogurt, chilli, chilli powder, garam masala and half of the mint leaves.
  1 large green chilli, ¼ cup yogurt, 1 tsp garam masala, ¼ tsp red chilli powder, 10 leaves mint
• Taste and adjust the seasoning if required.

Putting it together

• Add the water to a pan and add the water and stir. Taste as it should be very lightly salted. Bring the water to a boil over a high heat.
  3 cups water, ¾ tsp salt
• While the water is boiling, add the chicken/onion mixture to the base of the oven dish and then a layer of the drained rice.
• Pour 2/3rds of the water into the baking dish and add the rest of the drained rice. Add the remaining half of the mint leaves.
  10 leaves mint
• Place the lid on the dish and cook over a medium heat until the rice has cooked completely and the water has been absorbed. If the rice is not fully cooked, add a further 1/4 cup of boiling water and cooked until the rice is perfect. It should have body and not be mushy.
• Serve from the top of the dish so the rice is first and then the chicken and eat immediately whilst still hot.