Chicken Biryani

Ingredients

• 1 1/2 cups basmati rice, rinsed
• 1/2 teaspoon salt
• 5 whole cardamom pods
• 2-3 whole cloves
• 1 cinnamon stick
• 3 tablespoons vegetable oil
• 3 onions, sliced

• 4 (6 ounce)  chicken breasts, cubed
• 1/4 teaspoon ground cloves
• 5 cardamom pods, seeds removed and ground
• 1/4 teaspoon ground chile
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon fresh ground black pepper
• 3 garlic cloves, finely chopped
• 1 teaspoon finely chopped fresh ginger
• 1 lemon, juice of
• 4 tomatoes, sliced
• 2 tablespoons chopped fresh cilantro
• 2/3 cup plain yogurt
• 1/2 teaspoon saffron thread, soaked in 2 Tablespoons hot milk
• 2/3 cup water
• 3 tablespoons toasted slivered almonds, for garnish
• fresh cilantro stem (to garnish)
• plain yogurt, to serve

Directions

1. 1

   Preheat the oven to 375°F.

2. 2

   Bring a pan of water to a boil and add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.

3. 3

   Heat the oil in a pan and fry the onions for about 8 minutes, until browned.

4. 4

   Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.

5. 5

   Transfer the chicken mixture to a casserole and lay the sliced tomatoes on top.

6. 6

   Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.

7. 7

   Drizzle the saffron and milk over the rice and pour on 2/3 cup water.

8. 8

   Cover tightly and bake in the oven for 1 hour.

9. 9

   Transfer to a warmed serving platter and remove the whole spices from the rice.

10. 10

    Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.