-
1
Thinly slice 1 onion and set it aside.
-
2
Cut the other onion into chunks, then puree it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt.
-
3
If you do not have a blender or food processor, then grate the onion and gingerroot and mix with the other ingrededients.
-
4
Add plenty of seasoning, then spoon this mixture over the chicken thighs, spreading it evenly over them and turning to coat all sides.
-
5
Cover and chill for 1 to 24 hours, the longer the better.
-
6
Heat the oil in a large heavy-bottomed saucepan or flameproof casserole.
-
7
Add the sliced onion, bay leaves and cardamoms, then cook, stirring often, until browned-about 20 minutes.
-
8
Use a slotted spoon to remove half the onion from the pan and reserve for garnih.
-
9
Push the rest of the onion to one side.
-
10
Add chicken portions, reserving the juices from marinating and brown them all over.
-
11
Add the rice to the pan, sprinkling it down between the chicken.
-
12
Tuck the cinnamon stick in between the chicken, then scrape all the marinating juice into the pan.
-
13
Pour in 3 3/4 cups of water.
-
14
Bring to a boil, then reduce the heat and cover pan tightly.
-
15
Leave to gently for 30 to 35 minutes, until the rice has absorbed the water and the chicken is tender.
-
16
The biriani should be moist.
-
17
Transfer the birmani to a serving dish, or serve it from the cooking pan, sprinkling the reserved onion over and addin flavor.
-
18
Add lemon wedges for garnish-their juice should be squeezed over before the birani is eaten.
