====== Chicken Biryani ======

===== Serving =====
Makes enough for 4 portions

Note the marinading in advance part of the recipe (steps 1 -4).  Best done a day before the meal is served, though can be done on the day if you must.. 8-)

===== Ingredients =====

  * 150g of greek yougurst (or if going Ollie friendly, use a few glugs of olive oil instead)
  * ½ tsp turmeric
  * ½ tsp chilli powder
  * 1 tsp garam masala
  * 1 tbsp ginger paste
  * 1 tbsp garlic paste
  * 2 hot chilli peppers
  * 4 chicken breasts
  * 280g basmati rice
  * 3 tbsp veg oil or ghee (can use olive oil tbh) 
  * 4 green cardamom pods
  * 1 tsp cumin seeds
  * 1 onion
  * 400g tin of chopped tomatoes
  * 3 tbsp tomato puree
  * 1 tsp ground coriander
  * pinch of saffron
  * 60ml milk (use rice milk for Ollie friendly)
  * 2 tbsp mint leaves
  * 2 tbsp coriander leaves (a potentially divisive ingredient, can be left out..) 

===== Method =====

  - Make a marinade by adding the yogurt, turmeric, chilli powder, half the garam masala, half the garlic paste, half the ginger paste and chilli peppers together in a large bowl
  - Cut the chicken into bite sized (~3cm) cubes
  - Mix the chicken into the marinade
  - Cover and leave in the fridge for anywhere from 30 minutes to 24 hours.  Longer is better
  - 24 hours (or so) later..
  - Put the rice into a large bowl, and rinse repeatedly in cold water until water runs clear.  Don't skip this step, it really makes a difference
  - Cook rice partially (about 75% of the time recommended).  For us, that was 7½ minutes of the 10 recommended on the packet
  - Drain the rice, then set it aside for now
  - Whisk the tomatoes and tomato puree together
  - Finely dice the onion
  - Heat oil or ghee in a large heavy pan over a medium heat
  - Add cardamom pods
  - Add cumin seeds
  - Fry for 15-20 seconds until fragrant
  - Add onions
  - Saute for 8-10 minutes to soften the onion
  - Add the chicken and marinade to the pan
  - Spread the chicken into a single layer
  - Turn the heat to medium high and cook the chicken undisturbed for 3 minutes
  - Flip the chicken over and cook for another 2 minutes
  - Stir in the tomato mixture
  - Bring to a simmer
  - Cover pan and cook at a gentle simmer for 5-10 minutes (We let it cook a bit longer, doesn't seem to hurt)
  - Remove pan from heat
  - Heat milk in the microwave, and add the saffron
  - Let them soak for 3-5 minutes
  - Assemble the biryani!
  - Spread half the rice evenly over the chicken curry
  - Sprinkle on half the mint and half the coriander (if using)
  - Sprinkle on half the garam masala and a pinch of salt
  - Drizzle on half the saffron milk
  - Repeat the last 4 steps with the rest of the rice, leaves, garam masala and milk
  - Cover the pan tightly
  - Simmer for 10-12 minutes until the rice is tender
  - Leave biryani to rest with the lid on for 5-10 minutes
  - Serve and enjoy!