• 300 grams of boneless chicken (cubed)
• 2 large onions (chopped)
• 4 tomatoes (chopped)
• 300 ml of plain yogurt
• 70 ml of single cream
• 1 teaspoon of ginger paste
• 1 teaspoon of garlic paste
• Salt to taste
• 1 teaspoon cumin powder
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon black cumin seeds
• 2 teaspoons garam masala powder
• 6 tablespoons sunflower oil
• 1 large onion (thinly sliced)
• 4 tablespoons fresh coriander leaves (chopped)
• 4 tablespoons mint leaves (chopped)
• 1 teaspoon of saffron strands (soaked in 2 teaspoons milk)
• 1 teaspoon rose water
• 2 tablespoons sunflower oil

1. Heat oil in a pan and fry cloves, peppercorns, and cinnamon. Continue stirring until the spices begin to change colour.

2. Add garlic and ginger and stir. Drain rice and add to the mixture with 600ml of hot water. Season with salt and mix well. Cook until soft and fluffy then drain.

3. Remove and discard the ginger and garlic. Keep warm.

4. Mix chicken with plain yogurt, cream, salt, ginger, garlic, cumin, red chilli powder, and turmeric powder. Heat oil and fry the black cumin until it pops.

5. Add onion and cook until brown then add the tomato and garam masala powder. Cook until blended and add chicken mixture. Stir-fry until the oil separates then add 300ml hot water. Reduce heat and cook until chicken is tender.

6. In a deep dish arrange layers of rice and chicken curry ending with a rice layer.

7. Heat oil in a small pan and fry the onion until brown and crisp. Sprinkle on top of the biryani along with the saffron, coriander leaves, rose water, and mint leaves and cover. Place in a hot oven for 10 minutes until heated thoroughly.

8. Serve hot with plain yogurt and fried potato.