Chicken Briyani

Serving for 4 to 6 persons

Ingredients

For the chicken marinade:

1lb (500g) of boneless chicken meat diced and marinated for 20 minutes in the following:
     5 oz ( 150g) of natural yoghurt
     2 cloves of garlic. chopped
     1/2 teaspoon of chilli powder
     1 teaspoon of cumin
     1 teaspoon of cinnamon
     2 teaspoons of grated fresh ginger

For the rice:
     2 large onions (chopped)
     4 cloves of garlic (chopped)
     1 teaspoon of oil
     1 teaspoon of turmeric
     1 teaspoon of GarumMasala
     1/2 teaspoon of ground cardamom
     4 whole cloves
     2 bay leaves
     1/2 teaspoon of salt
     1.5 cups of basmati rice
     2.5 cups of chicken stock

Method

1. Combine all the marinade ingredients into a bowl, and stir in the chicken. Set aside to marinate while you prepare the rest of the dish.

2. Heat the oil in a large saucepan and gently fry the onions and garlic until soft.

3. Add all of the spices, bay leaves and the marinated chicken to the saucepan and stir until the chicken is browned.

4. Stir in the rice and stock and leave to simmer on a low heat with the lid on. Cook without stirring for 25 minutes, then check to see if the rice is cooked. If it is not cooked completely give it a quick stir then replace the lid and leave to cook for a further 5 minutes.

5. When the rice is tender, fluff up the mixture with a fork and then serve.