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chicken biryani
6 skinless chicken breasts, cut into large pieces
250g natural yogurt, preferably made from goats' milk
8 tbsp sunflower oil
3 large onions, 2 finely chopped and 1 finely sliced
4cm piece fresh root ginger, shredded
2 cloves garlic, finely chopped
2 large long green chillies, deseeded and finely sliced
1 tbsp coriander seeds, freshly ground
2 tsp cumin seeds, freshly ground
1 freshly ground black pepper
1 salt
500g basmati rice, washed and drained well
75g raisins
3g saffron, soaked in 300ml boiling water
280ml fresh chicken stock
50g slivered almonds, toasted
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