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1
Wash the rice in several changes of warm water before leaving to soak in cold water for 20-25 minutes (if you have time).
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2
Preheat the oven to 180C/gas 4.
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3
Gently heat the 4 tablespoons of oil in a frying pan and fry the sliced onions until golden brown.
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4
Drain on absorbent paper.
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5
In the same oil, saute the diced onion for 5 minutes.
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6
Once they are light golden brown add the Patak's Biryani/Madras Paste.
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7
Add a little water to prevent the spices from burning, and stir well for a few minutes, or until you can start to see oil rising to the surface.
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8
Add the chicken and pour in about 100ml of water.
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9
Leave the masala to cook for about 15 minutes, or until the meat is cooked through.
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10
In the meantime, make the rice.
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11
Drain the soaked rice and bring around 2 pints of water to the boil in a pan.
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12
Add the cinnamon stick, bay leaves, green cardamom pods and saffron (if using).
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13
Throw in the rice and stir well before seasoning the water well with salt and then drizzling in the remaining oil.
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14
Allow to cook for 5 minutes before draining and dividing the rice into three equal portions.
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15
Check the chicken is cooked and the sauce has thickened before dividing into two equal portions.
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16
Grease an ovenproof dish (such as a casserole dish) and layer the bottom with aromatic rice.
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17
Sprinkle with some chopped coriander, and then spread a layer of chicken followed by another sprinkling of chopped coriander.
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18
Repeat the layering until all the rice and chicken has been used.
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19
Seal the dish tightly with foil and a tight-fitting lid and pop in the oven for 10 minutes.
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20
Garnish with fried onions and serve.
