Prep time:15 minutes, Cook time: 1 hour, Serves: 4-5

INGREDIENTS:

For the chicken:

• 100ml Oil of your choice
• 2-3 Cloves of garlic
• 2 Tbsp of ginger powder
• 3 Large onions diced
• 1-2 Tsp salt
• 2 Tbsp tomato puree
• 2-3 Tbsp of garam masala
• 1 Tbsp paprika
• 500g Diced boneless chicken
• 1-2 Tbsp cornflour

For the rice:

• 250g Basmati rice
• 750ml Water
• 1 Tsp salt
• Pinch of saffron strands

METHOD:

1. Preheat your oven to 190C.
2. In a large oven proof dish with a lid pour in your oil, onion, garlic, ginger, salt, tomato puree, garam masala, paprika and your boneless chicken and mix well until its all combined.
3. Sprinkle over your cornflour and mix again, pop the dish in the oven on the middle shelf and bake for 30-40 minutes.
4. In a large saucepan place your water and rice with salt and the saffron stands and bring it to the boil and cook for 5-7 minutes.
5. Take the rice off the heat and sieve the rice till no water is left and run the rice under cold water to stop the rice from sticking to one another.
6. Take your cooked chicken out the oven and turn the oven off. Add your rice ontop of the chicken and cover it with foil and place the lid on.
7. Place the chicken and rice back in the oven even though its switched off and allow it to steam for 20-30 minutes.
8. Now you can enjoy your own homemade biryani.