Ingredients

• 1 cup SunRice Basmati Rice
• 500gm chicken thigh fillets, trimmed, cut into 1 inch pieces
• 1/2 cup Biryani Masala curry paste
• 1 tblspn vegetable oil
• 1 tblspn butter
• 2 large brown onions, thinly sliced
• 2 cups chicken stock
• 1 cup thick Greek-style yoghurt
• 1/2 cup mint leaves- washed and torn
• 1 boiled egg
• Handful of cashew for garnishing
• 1 tspn red paprika
• Salt and pepper to taste

Instructions

• Combine chicken and curry paste in a bowl. Cover and refrigerate for 3 hours.

• Preheat oven to 180°C. Heat oil and butter in a frying pan over medium heat till the fat sizzles.

• Add onions and cook for 15 mins till caramelised.

• Transfer half of the marinated chicken to an 8-cup capacity ovenproof casserole dish.

• Spread the onions over chicken in a thin layer.

• Place rice into a sieve. Rinse under cold water until water runs clear.

• Sprinkle half rice in an even layer over the onions.

• Place stock into a microwave-safe jug. Microwave on High (100%) power for 2 mins or until hot.

• Pour stock over the back of a metal spoon over rice.

• Top with the leftover chicken mixture and layer the top with some more caramelised onions.

• Lay the leftover rice and stock, and top finally with the last bit of caramelised onions.

• Season with salt and pepper.

• Cover with foil then cover with a lid. Bake for 1 hour 45 mins or until rice is tender.

• Place yoghurt into a bowl and beat till smooth and then stir in some salt and paprika along with the mint leaves.

• Spoon biryani into bowls and top with yoghurt mixture and remaining mint leaves.

• Garnish with egg slices and the fried nuts to serve.

Tips

• Marinate the chicken in curry paste for at least 3 hours, or overnight if possible for a more flavour.

2. Roast the nuts instead of frying to reduce the calories.

Variations

• Boneless pieces of lamb can be used in place of chicken