Ingredients

Method

Start the day before by washing and soaking your rice for a minimum of 8 hours.

Then the following day when you are about to start preparing the dish soak your saffron in the hot single cream.

Whizz 3 onions with the garlic, ginger and green chillies in the blender until fine and smooth.

Heat 4 tablespoons oil in a wok or casserole ( if using a metal casserole ) until very hot then add the whole spices ( coriander, cumin, fennel, onion seeds, and cardamom ). As soon as they start to sizzle and pop, slide in the paste from the blender. Stir and fry for about 20 minutes until it starts to brown. Add the tomato puree , stir it well and fry for 5 minutes.

Add the cubed chicken and salt, stir into the masala, fry until the chicken develops brown bits, then add just enough water to cover the chicken and make a substantial, well flavoured sauce as this will be absorbed by the rice as it cooks. Simmer for 10 minutes, covered.

Grease your casserole dish with butter then put in the drained rice and the chicken, then stir gently. Cover tightly, using a layer of greaseproof paper as well, cook on a medium heat for 25 minutes, either on the hob or in a preheated oven. Turn the heat off and leave undisturbed for 10 minutes. Then add the saffron cream and cover again. Finally, stir through very gently , taking care not to break the delicate rice.

While the chicken and the rice are cooking, prepare the garnishes. Heat 2 tablespoons of oil in a frying pan and fry the sliced onion until dark, gold and crisp. Drain on kitchen paper. Lightly fry the almonds and set aside, Quarter the boiled eggs. Mix in the raisins with the rice very carefully then add the fried onions, almonds and eggs to the top of the Biryani. If you have any silver leaf you could use it here to decorate the top. Serve straight from the casserole.

Best reheated in a microwave until piping hot throughout. If using a metal casserole, use a preheated oven to reheat.