A fragrant, aromatic chicken biryani from Sharmin Thomas using Steenbergs rose water, saffron & spic

Ingredients

• 500g Chicken thighs/ legs
• 225g basmati rice (wash & soak for 20 min)
• ½ tsp salt
• 3 cardamom
• 1 one inch stick cassia bark (or cinnamon stick)
• 3 cloves
• 1 bay leaf
• 2-3 medium red onions (cut finely)
• 1 inch piece ginger
• 3 cloves garlic
• 2-3 green chillies
• 1 tomato
• 2 tbsp mint leaves
• 125ml yoghurt (Greek)
• Fry the following ingredients for garnishing: 3 tbsp ghee/butter, 1 tbsp oil, 10-15 whole cashew nut split into ½, 2 tbsp raisins, 2 red onions sliced lengthwise (finely)-or purchased
• Other Ingredients for garnishing: 3-4 tbsp coriander leaves, 25 ml warm milk, A pinch saffron, ½ lemon (juice), 2 tsp rose water