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..

• 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..)

1. 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
2. Cut the chicken into bite sized (~3cm) cubes
3. Mix the chicken into the marinade
4. Cover and leave in the fridge for anywhere from 30 minutes to 24 hours. Longer is better.
5. 24 hours (or so) later..
6. 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
7. Cook rice partially (about 75% of the time recommended). For us, that was 7½ minutes of the 10 recommended on the packet
8. Drain the rice, then set it aside for now
9. Whisk the tomatoes and tomato puree together
10. Finely dice the onion
11. Heat oil or ghee in a large heavy pan over a medium heat
12. Add cardamom pods
13. Add cumin seeds
14. Fry for 15-20 seconds until fragrant
15. Add onions
16. Saute for 8-10 minutes to soften the onion
17. Add the chicken and marinade to the pan
18. Spread the chicken into a single layer
19. Turn the heat to medium high and cook the chicken undisturbed for 3 minutes
20. Flip the chicken over and cook for another 2 minutes
21. Stir in the tomato mixture
22. Bring to a simmer
23. Cover pan and cook at a gentle simmer for 5-10 minutes (We let it cook a bit longer, doesn't seem to hurt)
24. Remove pan from heat
25. Heat milk in the microwave, and add the saffron
26. Let them soak for 3-5 minutes
27. Assemble the biryani!
28. Spread half the rice evenly over the chicken curry
29. Sprinkle on half the mint and half the coriander (if using)
30. Sprinkle on half the garam masala and a pinch of salt
31. Drizzle on half the saffron milk
32. Repeat the last 4 steps with the rest of the rice, leaves, garam masala and milk
33. Cover the pan tightly
34. Simmer for 10-12 minutes until the rice is tender
35. Leave biryani to rest with the lid on for 5-10 minutes
36. Serve and enjoy!