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.
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Mixing Bowl Set
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