Lighter Chicken Tikka Biriyani Recipe - Matt Cooper Bites

Ingredients

• 4 chicken breasts
• 4 tbsp fat free greek yoghurt
• 4 tbsp Matt Cooper Bites Tikka Spice Blend
• 1/2 tsp red food colouring (optional)
• 1 tbsp vegetable oil
• 2 white onions (diced)
• 4 vine ripened tomatoes (sliced into quarters)
• 1 tbsp ginger garlic paste - frozen blocks (frozen blocks - Taj brand are the best. They can be found in most supermarkets.)
• 400 ml chicken stock
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tsp paprika
• 1/2 tsp chilli powder
• 1 tsp salt
• 1/2 tsp dried fenugreek leaves (optional but helps marry the flavours)
• 280 g basmati rice - follow instructions
• 1 tbsp cumin seeds
• 1 cinnamon stick or cassia bark
• 3 bay leaf
• 4 cardamon pods
• 4 cloves
• Handful of freshly chopped coriander
• 1 string of saffron (Optional. Use 2 tbsp of rose water if not. )
• 1/2 tsp turmeric
• 1 raisins (optional)