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