Chicken Biyani Paella

INGREDIENTS

2 green chillies, chopped finely

3 cloves garlic, crushed

½ cup coriander, chopped

1 tsp ground cumin

 ½ tsp chilli powder

 ½ tsp garam masala

1 tsp salt

 ½ cup yoghurt

600g chicken thighs, cut into 2cm cubes

20g butter

2 Red onions, sliced (leave half of one for garnish)

2 cups cubed potatoes

2 cups Delmaine Paella Rice

 ½ tsp turmeric

4 cups chicken stock

 1 Tbsp butter

 1/3 cup slivered almonds

 ¼ cup coriander leaves, to garnish

¼ cup mint leaves, to garnish

½ lemon sliced to garnish

DIRECTIONS

Heat oven to 170C.

In a bowl combine chillies, garlic, coriander, cumin, chilli, garam masala, salt and yoghurt. Add the chicken, combine well and marinate for 20 minutes.

In an ovenproof casserole dish or large frying pan heat the butter. Add the onions and cook for 4 or 5 minutes until lightly browned. Add the potatoes and brown slightly. Stir through the chicken, rice, , turmeric and chicken stock. Bring to a simmer then cover and place into the oven for 40 minutes or until the liquid has absorbed.

Serve the biryani hot with a scatter of coriander, mint and red onion