Chicken Biryani
For the marinade
Wet
250g greek yogurt
1 onion diced
3 tablespoons minced garlic
1 tablespoon minced ginger
2 green Chillies chopped, to taste
500g chopped chicken
Dry
4 teaspoons coriander powder
4 teaspoons paprika or Kashmiri chili powder
2 teaspoons salt
2 teaspoons garam masala
½ teaspoon black pepper
½ teaspoon ground cumin
¼ teaspoon cayenne to taste
½ teaspoon turmeric
Rice
220g washed rice - enough for 2 people
450ml water
60g raisins
80g cashews
Garnish
Chopped coriander
Ingredients
Method
Marinade
Take a large bowl and mix all the ingredients then add the chopped chicken.
Leave in a cool place for 1 hour or overnight.
Cook
Put the sauce into pressure cooker
Add rice evenly and then add the water to cover it
Pressure cook on high for 6 minutes
Allow to sit for 10 minutes
Release the pressure and stir
Meanwhile fry the raisins and cashews in butter until browned and plumped up
Serve with the cashews, coriander and raisins sprinkled on top