Chicken biryani recipe

Name: Chicken biryani recipe
Ingredients: Tilda Pure Basmati Rice, 400g; Whole chicken, 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; Onions, 500–600g, sliced as thinly as possible; Extra virgin rapeseed oil, 200ml; 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; Mixed raita; Daal such as my parsee-style toor daal

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The ultimate one-pot dish, a Biryani is a mixture of rice, spices and meat.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tilda.com.

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