Biryani

INGREDIENTS

4 cm piece ginger, peeled, roughly chopped

6 garlic cloves, peeled

95 g (⅓ cup) natural yoghurt

1 tbsp lemon juice

2 small green chillies, finely chopped

⅓ cup roughly chopped coriander leaves, plus extra, to serve

⅓ cup roughly chopped mint leaves, plus extra, to serve

1.4 kg whole chicken, cut into 8 (see Note)

2 tbsp ghee (clarified butter)

1 tbsp Salivate! Blend*

60 ml (¼ cup) vegetable oil

4 red onions, sliced

50 g (⅓ cup) blanched almonds

600 g (3 cups) basmati rice

* If you would like this with a bit more punch, then add more of the blend.

METHOD

• Place ginger and garlic in the bowl of a small food processor and process until a paste forms. Transfer to a large bowl, add yoghurt, lemon juice, Salivate! Spice Blend, green chillies, ½ tsp salt and half the coriander and mint, mixing well to combine.

• Add chicken, turning to coat in marinade, then cover and refrigerate for 30 minutes.

• Heat ghee and oil in a large, non-stick frying pan with a tight-fitting lid over high heat. Add onions and cook, stirring, for 15minutes or until lightly browned. Remove from pan, drain on paper towel and set aside. Add almonds to same pan and cook, stirring, for 2 minutes or until golden. Remove from pan, drain on paper towel and set aside.

• Remove all but 1 tbsp oil mixture from pan and reserve. Allow excess marinade to drip off chicken, then add to pan and reduce heat to low.

• Place a large saucepan of cold water over high heat. Rinse and drain the rice, then add to pan and bring to the boil. As soon as rice starts to boil, strain out half the rice and evenly spread over chicken.Drizzle over some of the reserved cooking oil, top with half the fried onions and half the fried almonds, then sprinkle over remaining coriander and mint. Continue cooking biryani over low heat, and continue boiling remaining rice for a further 2 minutes.

Drain remaining rice, then place on top of biryani. Top with the remaining fried almonds. Cover with a tight-fitting lid and cook for a further 30 minutes or until chicken is cooked through and rice is tender. Top with remaining fried onions and serve sprinkled with coriander and mint. 

Note • Using poultry shears, remove wing tips at second joint and discard, leaving one joint attached to bird. Cut legs, then thighs from chicken. Remove breasts and halve each widthwise. You will have 8 pieces.