Method

Place the chicken thighs, spiced yoghurt, lemon zest, coriander, salt and pepper in a bowl. Mix well to combine and reserve for 20 minutes to marinate.

Place the rice in a separate bowl and mix with the garlic, ginger, spice mix and salt.

Melt butter in a heavy based pot with a 3-4 litre capacity. Remove from the heat and spread half the rice mixture over the base of the pot. Arrange the chicken, marinade liquid, and spinach over the top of the rice. Cover with the rest of the rice mixture.

Pour the stock over the top. Cover the pot tightly and cook over a low heat for 30 mins without uncovering. Remove the lid and cook another 5 mins to further reduce and lightly brown the base.

While the rice is cooking, pan-fry the almonds in butter.

Serve the biriyani garnished with the almonds and extra coriander leaves.

Ingredients

for the marinated chicken:

400 g Boneless Chicken Thighs cut into 2 cm chunks

1 Spiced Yoghurt contains yoghurt, cardamom pods and ground cumin

1 Lemon zest of half

8 g Coriander few leaves reserved for garnish, the rest chopped coarsely

Salt and Pepper 1/4 tsp each

for the rice: 

125 g Basmati Rice rinsed and drained

1 Garlic Cloves peeled and crushed

10 g Ginger peeled and grated

1 Spice Mix contains ground turmeric and whole cloves

1/2 teaspoons Salt

1/2 tablespoon Butter

to assemble:

60 g Spinach chopped

12.5 g Chicken Stock Concentrate mixed with 250ml boiling water

to serve:

60 g sliced almonds

1/2 tablespoon Butter