Chicken Biryani

For a vegetarian biryani replace the chicken with 300g cubed squash and 300g sliced mushrooms.

• 1 cup oil
• 3 large onions, sliced
• 4 180ml-cups (~600g) basmati rice, 1h soaked
• few pinches saffron
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 2 heaped chef-spoons curry-base
• 2 tbsp biryani spice mix
• 1 handful coriander, chopped
• 1 handful mint, chopped
• 4 tbsp coconut yoghurt
• 1 medium chicken, in pieces (or 6 thighs each in two)

1. Fry the onions in the oil until dark brown, caramelising.
2. Meanwhile parboil the soaked rice, in salted water with a pinch of saffron until al dente.
3. Drain the rice and fluff with a fork.
4. Add ginger, garlic, to the fried onions, allow to sweaten then add the curry base.
5. After a few minutes add the spice mix, herbs and yoghurt.
6. Cook for a few more minutes then add the chicken, simmer on low heat for 15 minutes.
7. Grease a large pan with oil then layer rice (sprinkle saffron), meat, rice (saffron).
8. With a lid on, cook for 20 minutes on a low heat, it should be steaming and slightly crisp at the bottom.
9. Garnish optionally with fried onions and chopped coriander.