Biryani de Poulet




Heat a non-stick pan over medium heat.

Add 1 cinnamon stick cinnamon, 4 cloves and half the cardamom.

Toast until aromatic then take off the heat and pour into a coffee grinder. Render to a fine powder.

Turn into a blender and mix with the garlic, ginger and star anise.

Blend together then add the yoghurt, mint and coriander.

Pulse until the herbs are chopped and all the ingredients have blended together.

Cut the chicken into pieces, place in a bowl and season to taste with a little salt.

Pour over the yoghurt mix and use your hands to coat the chicken evenly. Cover and set aside to marinate for 2 hours.

Just before the end of the marination, heat oil in a pan, add the onion  and fry until well browned all over.

Now add the chicken pieces and their marinade. Bring to a simmer, cover, and cook for 10 minutes then stir in a little water to thin the sauce.

Crumble the saffron into a cup, pour over 2 tbsp boiling water and set aside to soak for 10 minutes.

Wash the rice thoroughly, then place in a pot with the remaining cinnamon stick, cloves, cardamom pods and the aniseeds.

Cover with water, bring to a boil and cook for 10 minutes.

After this time drain the rice then place half the rice in the base of a flame-proof casserole dish.

On top of this sit the chicken and its cooking sauce then sit the potatoes on top.

Sprinkle over 200ml of water then add the remaining water on top.

Sprinkle the saffron water over everything, cover with a tight-fitting lid and cook gently for about 40 minutes, or until all the ingredients are tender.

Serve hot.