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

1. Mix together the marinade ingredients and the chicken and leave for a minimum of an hour. Preferably overnight.
2. In a sieve, wash the rice until the water runs clear.
3. 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.
4. 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.
5. 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