FOR THE MARINADE
- 100 ml natural yogurt
- 1/4 tsp turmeric powder
- 1 tsp chilli powder
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 6 boneless chicken thighs, cut into large chunks
FOR THE BIRIYANI
- 300 g Basmati rice
- 60 g Lurpak butter
- 2 large onions, finely sliced
- 2 cloves garlic, finely sliced
- 1 thumb size piece of ginger, peeled and grated
- 3 cardamom pods
- 1 small cinnamon stick
- 2 bay leaves
- 1 whole Birdseye chilli (optional)
- 1 tsp turmeric powder
- 850 ml chicken stock
- 1 small bunch of coriander, roughly chopped
- 15 g mint leaves
- 15 g fresh coriander, roughly chopped
- 30 g whole cashews, lightly toasted and roughly chopped

METHOD
- Mix together the marinade ingredients and the chicken and leave for a minimum of an hour. Preferably overnight.
- In a sieve, wash the rice until the water runs clear.
- Melt 30 g of the butter and cook the marinated chicken over a medium heat for 10 minutes until well colored. Remove and set aside.
- Wipe the pan clean of any burnt bits and then melt the second 30 g of butter and fry the onions, garlic and ginger until golden. Stir in the rice and the spices and cook for a further minute. Add the chicken back in the pan and cover with the chicken stock. Cover with a tight fitting lid and bring to the boil. Lower the heat to a minimum and cook the rice for another 10 minutes.
- Turn off the heat and let the rice steam for 10 minutes. Stir in the chopped coriander and serve garnished with the mint leaves, coriander leaves and chopped cashew nut