Chicken Biryani

Keen home cook, instant pot lover! Amateur baker and more besides. Too busy for planning ahead so my instant pots are often my saviour!

3 Fried onions (see page 00)

3 tbsp rapeseed (canola) oil

1 tsp cumin seeds

1 tsp black peppercorns

4 green cardamom pods, lightly bruised

1 x 2.5cm (1 inch) cinnamon stick

1 star anise

400g tomatoes, thinly sliced

3 generous tbsp garlic, ginger and chilli paste (see above)

1 tsp salt

1 ½ tbsp Kashmiri chilli power

½ tsp ground turmeric

1 tsp ground coriander

1 tbsp garam masala

750ml (3 cups) water

150g natural plain yoghurt

500g (1 ¼ lb) potato, skinned and cut into large bite sized pieces

1 whole chicken, skinned and cut into about ten pieces

1 small bunch mint leaves, finely chopped

A pinch of saffron

4 tbsp hot milk

125ml (½ cup) melted ghee

subheading: FOR THE RICE:

600g (3 cups)

4 litres water

4 tbsp salt

2 Indian bay leaves

1 tsp black peppercorns

3 green cardamom pods, lightly bruised

1 x 2.5cm (1 inch) cinnamon stick

1 star anise

Directions at greatcurryrecipes.net

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