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1
First step as always, get all your ingredients laid out and measured so you can easily cook along.
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2
Also at this point, rinse your 2 cups of rice in cool water and leave to soak for 30 mins.
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3
While the rice is soaking, cut the chicken into larger pieces than a typical curry, and place in a large bowl.
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4
I used chicken breasts here but thighs or legs will be perfect too.
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5
Add the yoghurt and all the other *marinade ingredients to the chicken
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and mix thoroughly.
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7
Cover the bowl and place in the fridge for around 30 minutes.
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8
Meanwhile, bring the oil to a high heat and carefully put a handful of the sliced onions in there.
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9
As the onions brown, take them out and add the next handful.
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10
When removed, put the fried onions on a paper towel to soak up the excess oil.
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11
Next, boil a pot of water, then strain and add the basmati rice that you had soaking previously.
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12
Optionally, throw in a bay leaf, a couple of green cardamon pods and a couple of whole cloves to the rice.
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13
When the rice is 50% done, take it off the heat and strain it.
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Should only take about 5 minutes.
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15
Pluck out the cardamon and cloves and discard.
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16
Now to bring it all together, oil a pan and lay out the marinated chicken so all the chicken pieces are on the bottom.
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17
Take out the cinnamon stick and optionally the cloves here and discard.
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18
Next add a layer of half the rice, and toss half of the fried onions, mint and coriander on top.
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19
Repeat the last step adding another layer, then lastly randomly pour the milk and saffron mix for colour.
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20
Firmly add a well fitting top to your pan.
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21
This is really important to keep the chicken juicy and delicious.
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22
You can wrap a damp cloth around the lid to seal it if needed.
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Now cook on medium for 5 minutes.
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lower the heat to about a quarter and cook for another 15 minutes.
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Then remove from the heat and let it stand for another 5 minutes before removing the lid and serving!
