Chef Cyrus Todiwala chicken biryani recipe | Tilda

Ingredients

• Tilda Pure Basmati Rice, 400g
• Chicken bird, jointed into 8–12 pieces, 1 × 1.3kg
• Water, 3 litres (5¼ pints)
• Potatoes 2–3, cut into chunks
• Bay leaves, 2–3
• Pinch of saffron threads
• Pinch fresh mint leaves, 20–25, torn
• Fresh coriander, 6–8 sprigs
• A generous knob of butter
• For the marinade
• Onions, 500–600g, sliced as thinly as possible
• Extra virgin rapeseed oil, 200ml
• For frying
• Thick greek yogurt, 250ml
• Red chilli powder
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground coriander
• 1 tablespoon ginger and garlic paste
• 1½ tablespoons Garam masala
• 1 teaspoon lime juice from ½ lime
• Fresh green chillies, 2–3 large finger-type, sliced lengthways into 4 strips
• Chopped or whole plum tomatoes, 400g can
• 1 teaspoon salt
• To serve
• Mixed raita
• Daal such as my parsee-style toor daal