For chicken
- 8 Lilydale free range boneless chicken thighs
- 2 tbsps Greek yoghurt
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tbsp lemon juice
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp flaky salt
For rice
- 2 cups basmati rice (350g)
- ½ cup milk
- ½ tsp saffron strands
For Biryani
- 1 tbsp olive oil
- 1 tbsp ghee
- 3 bay leaves
- 1 cinnamon stick
- 6 cloves
- 2 black cardamoms
- 6 green cardamoms
- ¼ cup cashew nuts
- 1 inch ginger, slivered
- 5 garlic cloves, minced
- 2 red onion, sliced
- 1 carrot, halved and sliced
- 12 beans, roughly chopped
- 2 tbsps biryani spice mix
- ½ tsp ground turmeric
- 3 cups chicken stock (750ml)
- 1 tbsp melted ghee
- Coriander and minted yoghurt – to serve
