Chicken Biryani

Ingredients

• 3 cups basmati rice
• 700 g chicken thighs, cut into pieces
• 1 large onion, thinly sliced
• 1/2 cup plain yogurt
• 2 tomatoes, chopped
• 3 tablespoons vegetable oil
• 2 tablespoons biryani spice
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 tablespoon grated ginger
• 3 garlic cloves, minced
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/4 cup raisins, optional
• 1/4 cup cashews, optional

How to make it

1. Rinse rice and soak for 20 minutes.
2. Mix chicken with yogurt, ginger, garlic, turmeric, cumin, coriander, half the spice blend and salt.
3. Fry sliced onion in oil until golden and reserve half for garnish.
4. Brown the chicken, then add tomatoes and remaining spice blend and cook for 8 minutes.
5. Boil rice in salted water until about 70 percent cooked and drain.
6. Layer half the rice over the chicken, add raisins and cashews, then add remaining rice.
7. Cover tightly and cook on very low heat for 20 minutes.
8. Rest for 10 minutes, garnish with fried onion and fluff gently.