Easy Chicken Biryani.

Marinade.

1. Make the marinade for the chicken thighs. Combine the spice mix and a handful of crispy shallots with 3 tbsp of yogurt, garlic and ginger paste, salt and pepper. Coat all of the chicken thoroughly and refrigerate for 4hrs, up to over night.

Raita.

1. Mix the yogurt with the toasted cumin seeds, grated cucumber, honey, and salt and pepper to taste. Leave in the fridge. Take out 10 minutes before serving to warm to room temperature and sprinkle with coriander.

Cooking. Use a large, oven proof, saucepan, with a lid. Ideally cast iron.

1. Preheat oven to 180C.

2. Cook the onions in the melted butter over medium high heat, adding the garlic and ginger paste after about 1 minute. Cook until some of the edges start to brown.

3. Add the chicken along with all of the marinade. Cook for a few minutes until a fond develops (browning on saucepan).

4. Deglaze the pan with chicken stock. Add the sultanas and simmer gently for 10 minutes with the lid on.

5. Give the pot a thorough stir, then add the rice on top. Make sure the rice is all submerged but avoid mixing it in. Sprinkle on the Dakkah, a handful of crispy shallots and chopped coriander. 

6. Replace the lid and put in the oven for 10 minutes.

7. Remove the lid and cook until the rice starts to look dry, about another 10 minutes. Check the rice is cooked through. If not, turn the oven down to 100C and continue cooking, checking every 5 minutes.

8. Warm up the naans and serve.