Simple chicken biryani recipe - Basmati rice

Method

• Wash the rice in several changes of warm water before leaving to soak in cold water for 20-25 minutes (if you have time).
• Preheat the oven to 180C/gas 4.
• Gently heat the 4 tablespoons of oil in a frying pan and fry the sliced onions until golden brown.
• Drain on absorbent paper.
• In the same oil, saute the diced onion for 5 minutes.
• Once they are light golden brown add the Patak's Biryani/Madras Paste.
• Add a little water to prevent the spices from burning, and stir well for a few minutes, or until you can start to see oil rising to the surface.
• Add the chicken and pour in about 100ml of water.
• Leave the masala to cook for about 15 minutes, or until the meat is cooked through.
• In the meantime, make the rice.
• Drain the soaked rice and bring around 2 pints of water to the boil in a pan.
• Add the cinnamon stick, bay leaves, green cardamom pods and saffron (if using).
• Throw in the rice and stir well before seasoning the water well with salt and then drizzling in the remaining oil.
• Allow to cook for 5 minutes before draining and dividing the rice into three equal portions.
• Check the chicken is cooked and the sauce has thickened before dividing into two equal portions.
• Grease an ovenproof dish (such as a casserole dish) and layer the bottom with aromatic rice.
• Sprinkle with some chopped coriander, and then spread a layer of chicken followed by another sprinkling of chopped coriander.
• Repeat the layering until all the rice and chicken has been used.
• Seal the dish tightly with foil and a tight-fitting lid and pop in the oven for 10 minutes.
• Garnish with fried onions and serve.