Briani

Method

Heat ghee in a heavy-bottomed pot and fry half the sliced onions until deeply golden and crispy, then remove and set aside as garnish. In the remaining ghee, add cumin seeds, cinnamon, cloves and bay leaves, then add the remaining onions and cook until soft. Stir in garlic, ginger and green chillies, cooking for 2 minutes until fragrant. Add the chicken pieces and brown them slightly, then mix in yoghurt, tomatoes and all the dry spices, cooking for 5 minutes. Rinse the basmati rice and add it to the pot, stirring gently to coat in the masala, then pour in water and bring to a boil. Cover tightly, reduce heat to low and cook for 20-25 minutes until the rice is tender and liquid is absorbed. Gently fold in fresh coriander and mint leaves, then transfer to a serving dish and garnish with the crispy fried onions.