Aromatic Hyderabadi Biryani Recipe

Ingredients

• Tilda Grand Extra Long Basmati
• 3 tbsp ginger-garlic paste
• 1 tsp Kashmiri chilli powder
• 3 bird’s eye green chillies chopped finely
• 2 tsp turmeric
• 2 tsp garam masala
• 2 black cardamoms, seeds crushed, and husks discarded
• Juice of half a big lemon
• 150g full-fat natural Greek yoghurt (as high in fat as possible)
• 500g chicken thigh, cut into pieces
• 2 tbsp sunflower oil or ghee
• 3 large onions thinly sliced
• 200g Tilda Grand White Basmati rice, washed and drained
• 1 small cinnamon stick
• 7 green cardamom pods, seeds crushed, and husks discarded
• 4 cloves
• 3 tbsp ghee, melted, for drizzling
• A big handful of fresh coriander leaves, chopped
• A big handful of mint leaves, chopped
• 2 pinches of saffron, dissolved in 2 tbsp of warm milk
• 3 tbsp wholemeal flour, mixed with enough water to make a stiff dough
• Salt
• For the cucumber raita
• Plain yoghurt or Greek yoghurt
• Cucumber
• Spices – Roasted cumin powder and chilli powder
• Fresh coriander leaves
• Fresh mint leaves
• Pomegranate to garnish
• Salt and pepper to taste