Layered chicken biriyani

• porsi: 6-8
• total waktu: 1 hr, 30 min

Bahan-bahan

500g basmati rice, rinsed well

60g butter

6tbsp sunflower oil

500g boneless, skinless chicken thighs, seasoned

2 large white onions, finely sliced

2 large carrots, cubed

350g cauliflower florets

25g ginger, finely grated

2 garlic cloves, crushed

a pinch of saffron stamens

5 green cardamom pods

4 cloves

1 large cinnamon stick, broken in half

2tsp cumin seeds

2 bay leaves

150g frozen peas

a handful of coriander, chopped, plus extra to serve

200g Greek yogurt

½ pomegranate, seeds only

Petunjuk

1 Soak the rinsed rice in a bowl of cold water for 30mins, then drain well. Bring a saucepan of water to the boil and add a very generous pinch of salt and the drained rice. Simmer for 8mins (you'll need to time it), then drain in a sieve and rinse under cool, running water. Drain again and set aside.

2 Heat 20g of the butter and 2tbsp of the oil in a large casserole or heavy-based pan. Add the chicken thighs, in 2 batches if necessary, and brown thoroughly on both sides, turning with tongs. Remove to a large bowl.

3 Wipe out the pan if it looks at all burnt and add another third of the butter and ltbsp oil. Stir in half the onions. Fry over a medium heat, for 5mins, until softening. Add the carrots and fry for a further 5mins, stirring occasionally, until turning golden. Now stir in the cooked chicken, cauliflower, ginger, garlic, spices and bay leaves with a generous pinch of salt. Turn down the heat and cook very gently for about 5mins, stirring frequently. Stir in the peas, coriander, yogurt and 2tbsp water. Remove from the heat and pour into the bowl you originally used for the chicken.

4 Wipe out the casserole and line the base with a circle of non- stick baking parchment. Add the remaining butter with Itbsp oil and put the pan over a low heat to melt the fat. Spread half the parboiled rice over the base. Cover with the chicken and vegetable mixture, and spread the remaining rice over. Use the handle of a wooden spoon to make vertical steam holes in the rice, right down to the base. Lay a slightly damp, clean tea towel over the top, cover with the lid and tie any loose towel ends up in a knot on top. Place over the lowest possible heat for 30-35mins, or until the rice is just cooked and the base is pale golden and crunchy.

5 Meanwhile, fry the remaining sliced onions in the remaining 2tbsp of oil in the rinsed-out frying pan, until dark golden and crisp. Drain on kitchen paper and set aside.

6 Gently mix the rice, crisp base, chicken and vegetables through before serving on a platter, topped with the fried onions, an extra sprinkling of coriander and the pomegranate seeds.