For the Chicken:
- 1 whole Lilydale Free Range chicken, about 1.5kg
- 300ml Greek yoghurt
- 250ml water
- 4 tbsp vegetable oil
- 8 garlic cloves, finely minced
- 4 tsp grated ginger
- 1/4 tsp ground turmeric
- ½ tsp cinnamon
- 1 tsp cayenne
- 1 tsp ground cardamom
- 4 tsp garam marsala
- 4 tsp coriander
- 2 tbsp cumin
- 4 tbsp paprika
- 2 tsp salt
For the Fragrant Rice:
- 6 green cardamon pods
- 6 green cardamon pods
- 5 dried bay leaves
- 5 dried bay leaves
- 2 tbsp salt
- 2 tbsp salt
For the Biryani:
- 60g unsalted butter, melted
- 1 cup coriander, chopped
- 1 tsp saffron threads, soaked in 2 tbsp water
- 2 onions, sliced and fried in vegetable oil
- ¼ cup vegetable oil