Biryani

You need

• 2 cups basmati rice, rinsed until the water runs clear, soaked 30 minutes
• 500 g chicken thighs, cut into pieces
• 1 cup plain yogurt, 1 tablespoon ginger-garlic paste
• 2 onions, sliced thin
• 2 tablespoons biryani masala, 1 teaspoon turmeric, 1 teaspoon chilli powder
• whole spices: 4 cloves, 4 cardamom pods, 1 cinnamon stick, 2 bay leaves
• mint and coriander, oil or ghee, salt

Do this

1. Mix chicken with yogurt, ginger-garlic, the powders and salt. Leave 30 minutes or overnight.
2. Fry the onions in oil until deep golden. Take half out for later.
3. Add the chicken and its marinade to the pot. Cook 15 minutes.
4. Boil the rice in lots of salted water with the whole spices until 70% cooked (still firm in the middle). Drain.
5. Spread the rice over the chicken. Top with the saved onions, mint and coriander.
6. Cover with foil and a tight lid. Cook on the lowest heat for 20 25 minutes. Do not open the lid.

Note to self: Like production on a Friday, leave it alone. Rice is the hard part. Undercook it in the boil: it finishes cooking in the steam. Mix gently from the bottom, so the grains do not break.