Ingredients

Marinade for the chicken

• 2 onions, very finely sliced
• 45 ml (3 Tbsp) sunflower oil
• 15 ml (1 Tbsp) Pakco Traditional Masala Curry Powder
• 4 cloves garlic, crushed
• 1 ml Hinds Turmeric
• 5 ml (1 tsp) fresh ginger, grated
• 5 ml (1 tsp) Hinds Ground Cinnamon
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) ground cumin
• 4 green cardamom pods
• 6 cloves
• 2 bay leaves
• 250 ml (1 cup) plain yoghurt
• 5 ml (1 tsp) salt
• 15 ml (1 Tbsp) lemon juice
• 125 ml coriander leaves, chopped and divided
• 65 ml mint leaves, chopped
• 1 kg chicken pieces, bone in

To assemble

• 1 ml saffron strands
• 30 ml (2 Tbsp) hot water
• 65 ml ghee (clarified butter), divided
• 500 ml (2 cups) basmati rice, cooked
• 250 ml (1 cup) brown lentils, cooked

Raita

• 250 ml (1 cup) buttermilk or double cream plain yoghurt
• 1 green chillies, chopped
• 1 clove garlic, crushed
• 5 ml fresh mint leaves, chopped
• 5 ml fresh coriander leaves, chopped
• salt to taste

Method

1. Heat the oil over low heat and fry the onions slowly until evenly caramelised and golden brown.
2. Set half of the caramelised onions aside and place the remainder in a large bowl.
3. Add the Pakco Traditional Masala Curry Powder, Hinds Turmeric, Hinds Ground Cinnamon, garlic, ginger and remaining spices.
4. Add the yoghurt, salt, lemon juice, mint and half the coriander.
5. Mix well to blend and set aside for 30 minutes.
6. Add the chicken and toss well to coat.
7. Marinade for 1 hour or overnight.
8. Place the chicken in a roasting tray and cook in an oven preheated to 180¡C for 20 minutes.
9. Place the saffron strands in a dry frying pan and heat over very low heat.
10. Transfer to a small bowl and cover with the hot water. Set aside to steep.
11. Fork the saffron into the rice.
12. Melt half of the ghee in the bottom of a heavy base saucepan with a tight-fitting lid.
13. Remove from the heat.
14. Add half of the rice in a single layer over the bottom.
15. Add a layer of chicken and a layer of lentils.
16. Add the remaining rice.
17. Spread the remaining fried onions and remaining coriander over the rice.
18. Grate the remaining ghee over the top.
19. Close the lid and cook over very low heat for 20 minutes.
20. To make the Raita, combine all ingredients together in a bowl and stir well.
21. Season to taste.
22. Serve the biryani hot with the Buttermilk Raita on the side.