CHICKEN BIRYANI

Ingredients

Tip: Begin Stage 3 whilst the chicken is in the marinade. Soak the rice before you begin Stage 3.
2 cups oil (use the oil from Stage 1)
2 tbsp. whole cumin. 3 sticks cinnamon, 5 whole cardamoms, 2 tbsp. crushed dry coriander, 4 cloves, 5 whole black peppers (whole masalas)
2 green chillies cut in half
1 tin tomatoes or 5 fresh tomatoes (crushed)
1 tbsp. crushed garlic
1 tbsp. crushed ginger
1 tbsp. tomato puree
1 tsp salt
1 tbsp. chilli powder or chilli flakes
2 tbsp. lemon/lime juice
2 tbsp. garam masala
1 cup sliced green coriander

The oil on this stage of the recipe is for deep frying the onions.
Place oil in a deep saucepan. Heat the oil to medium.
Add onions to the oil, fry until dark brown in color, and remove into a plate.
Add the potatoes in two batches to the same oil, fry on medium heat, until golden brown and cooked through. Remove onto a plate.
Save 2 cups of the oil for Stage 3.

Wash the chicken, remove excess water and place in a deep glass bowl.
In a separate bowl, add the yoghurt and all other ingredients, mix well.
Marinade for 20-30 mins.
Transfer chicken mixture to a pan, cook on medium heat until almost dry and keep aside.

Add the 2 cups of saved oil to a large non-stick pan, heat to medium and add the whole masalas, then the green chillies.
As they sizzle, add the tomatoes, ginger, garlic, tomato puree, salt and red chillies.
Cook mixture on medium heat and keep stirring from time to time to avoid sticking and until the liquids dry out and the oil separates.
Add part cooked chicken mixture from Stage 2 to this tomato mixture, stir once and cook covered on low heat for 10mins.
Remove cover, there should be a thick liquid remaining with the chicken, if it is too runny, dry off excess liquids, if it is too dry add 1 cup of boiling water.
Add fried onions from Stage 1 to this mixture, to thicken.
Finally add the green coriander, garam masala and lemon juice, mix once and keep aside.
If serving by layering, switch on the oven to medium heat.

When rice is cooked, sprinkle the food coloring and mix gently with a fork.
Take a large ovenproof dish, place half the rice on the bottom of the dish, spread out evenly.
Place all of the chicken mixtures over the rice and lay the fried potatoes on top of the chicken, top with a second layer of rice.
Cover tightly with aluminium foil and place into the heated oven to cook for 15-20mins.

Tip: If using two chickens, make two layers, for three chickens make 3 layers etc.

If not layering, gently separate the grains of rice with a wooden spoon.
Make a layer of rice on a large platter, place the chicken biryani mixture on top of this.
Top up with the fried potatoes (and sliced hard-boiled eggs if using) and serve immediately.