Chicken Biryani

Ingredients:

300 gm long-grain rice

40 ml (2 tbsp) olive oil

1 onion, finely sliced

2 garlic cloves, crushed

2 tsp grated fresh ginger

1 tsp ground cumin

1/2 tsp ground chilli

1/2 tsp ground turmeric

1 tsp ground coriander

1 tsp sugar

4 chicken breasts cut into 2cm dice

2 cinnamon sticks

6 fresh curry leaves (optional)

150 ml thick plain yoghurt

3 tbsp sultanas

3 tbsp slivered almonds, toasted

1/3 cup roughly chopped coriander leaves

Slice lemon and onions for garnish

Preparation methods:

Cook the rice in salted water for 8 minutes, then drain and keep it aside.

Heat the oil in a large fry-pan over medium heat; add the onion and cook for 2-3 minutes.

Add the garlic, ginger and chicken and stirring it for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, and then reduce heat to very low.

Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, and then place the lid on top of the tea towel.

Cook for 9-10 minutes. Remove from the heat and wait for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine.

Garnish with the remaining coriander, sliced onions, lemons and offer chutney with the dish.

You can also use curd when serving.