Chicken Biriyani

Fairly basic but does taste pretty good!

1. 1

   Cut the onions in half then into slices.(one for chicken mix, one for fried onions)
   Slice the chicken into strips.
   1/4 and deseed the tomatoes then 1cm dice.
   Loosely chop the coriander.
   Wash the rice (at least 5-6times to rid the starchiness)
   In oven roasting tin, add:-
   Chicken strips
   One sliced onion
   Ginger
   Cooking oil
   Turmeric
   Curry powder
   Cumin
   Garam masala
   Salt and pepper
   Mix this all thoroughly and allow to sit for about 15mins or so to soak in.(can be done the day before too)
   Meanwhile:-
   With the washed rice in a pan, cover with water to allow the same depth again, add the cardomom, cinnamon sticks and saffron and season with salt and pepper.
   Cook over a moderate heat stirring frequently to avoid sticking to the pan.
   When water is nearly evaporated in the cooking stage, check it is cooked through, if not add some boiling water.
   When cooked, place in a sieve and pour boiling water over it to remove the starch.Allow to drain.
   When the rice has started cooking, spread chicken evenly over the ove dish and place in oven at about 180-190 degrees for about 10-12mins.Can be mixed half way through to allow even cooking.
   With the washed cooked rice, place in another oven dish, mix in the cooked chicken, diced tomatoes and 1/2 the chopped coriander. Cover with tinfoil and allow to cook for a further 10-15mins in the oven.
   With the remaining sliced oniion, cook this slowly throughout the other cooking in a frying pan with a little oil ad some suger to help caramelise them.
   Once chicken and rice mix is heated through again, spread the onions and the rest of the chopped coriander over it.
   Serve.
   (like at the takeaway, you can obviously produce a little veg curry to go with this.)