Method

Step 1:

Combine all the ingredients for the marinade in a mixing bowl. Stir well. Leave to marinate for anywhere between 1 to 12 hours.

Step 2:

Wash and drain the rice 3 times before leaving to soak in water for 30 minutes.

Step 3:

While you wait, add a little oil to a pan and lightly fry the shallots until golden brown. Set aside for later.

Step 4:

In a pot, fry onions and chillies until golden brown.

Step 5:

Add chicken and stir fry for 5 minutes.

Step 6:

Add the yoghurt and Biryani Spice Blend and mix until the chicken is evenly coated.

Step 7:

When all the moisture is gone, arrange the chicken so that it creates an even layer at the bottom of the pot.

Step 8:

Add the rice and spread it evenly over the chicken.

Step 9:

Add the salt to the 700ml water and pour over the rice. Add the fried shallots and cover the pan, leaving it to cook on a low heat.

Step 10:

When all the moisture is gone from the pot, add the vegetables. Cover and cook for a further 5 minutes.

Step 11:

Fluff up the rice with a fork before serving.

Serve with naan, a dollop of yoghurt or a side salad of your choice.