Chicken thigh biryani recipe | Traditional | WW TASTE

Ingredients

• 400 g parboiled long-grain rice
• 2 litres cold water
• 1 T sea salt
• ½ t ground turmeric
• 2 T warm milk
• 4 medium onions, 1 finely chopped and 3 sliced into rings
• 4 cloves garlic, finely chopped
• 1 x 4 cm piece fresh ginger, peeled
• 4 T sunflower oil
• 100 g seedless raisins or sultanas
• 60 g slivered almonds
• 1.5 kg free-range skinless boneless chicken thighs, halved
• 1 cup plain yoghurt
• sea salt and freshly ground black pepper, to taste
• fresh parsley or coriander, chopped
• 3 free-range eggs, hard-boiled, peeled and quartered
• For the spice mix:
• 6 whole cloves
• 2 cardamom pods
• 2 t cumin seeds
• 2 t coriander seeds
• 1 x 4 cm cinnamon stick
• a good grating of nutmeg
• ½ t cayenne pepper