This is an Indian dish – it has a sort of fried rice/risotto type appearance

CHICKEN BIRYANI

500g / 16oz chicken (breasts or thighs)

90g / 3oz butter, melted

handful blanched almonds

2 medium onions, thinly sliced

3 cloves crushed garlic

1 tablespoon grated ginger

1 red chilli finely chopped (or ½ teaspoon sambal oelek)

2 cups long grain rice (basmati works well)

3-4 cups chicken stock

8 whole cloves

1 cinnamon stick

3 cardamom pods

1/3 cup natural yoghurt

1 teaspoon ground turmeric

(alternative recipe has 1 tablespoon Indian curry powder, 1 teaspoon cumin, 1 teaspoon cinnamon, 1 tablespoon tomato paste, 2 chopped ripe tomatoes and ¼ cup fresh coriander, ½ cup cashews instead of spices listed above)

Cut chicken into bite sized pieces. Melt butter and fry almonds until golden. Remove and add onion to pan. Cook until golden. Add garlic, ginger, cloves, cinnamon and cardamom and fry for several minutes. Add chicken and fry until lightly golden. Stir in yoghurt and turmeric. Sprinkle in rice and add chicken stock. Cover and simmer for 15-20mins or until liquid is absorbed and rice is tender.

(if using second list of ingredients, add tomato paste with spices and add diced tomatoes and cashews just before serving)