Chicken and Cashew Biryani

taste.com.au

April Kendall

1 tablespoon ghee or butter

4 (about 300g) chicken thigh fillets, cut into 2cm pieces

1 brown onion, finely chopped

2 garlic cloves, crushed

2 teaspoons ground cumin

1 teaspoon ground fennel

1 teaspoon garam masala

8 fresh curry leaves

1 cup (200g) Basmati rice

1 ½ cups (375ml) Massel chicken style liquid stock

½ cup (80g) toasted cashews

1 cup coriander leaves

Natural yoghurt, to serve

Directions at taste.com.au

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