This rich creamy biryani is full of spicy flavour. Begin this recipe a day ahead.
- Combine yoghurt and curry paste in a glass bowl. Add chicken and stir to coat. Cover and place in the fridge overnight to marinate.
- Heat a large saucepan over high heat. Add the oil and onion and cook, stirring often, for 5 minutes or until golden. Add the ginger and garlic and cook for 2 minutes or until aromatic. Add the tomato, cinnamon and bay leaves. Simmer for 2 minutes or until pulpy.
- Stir the chicken and rice into the pan. Add the stock. Bring to a simmer, stirring. Cover and cook for 25 minutes or until liquid is absorbed. Stir through chopped coriander. Serve sprinkled with fried shallots and topped with extra yoghurt and coriander sprigs.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set