SERVES 8-10 PREPARATION: 15 MIN CHILLING: OVERNIGHT COOKING: 2 HR
4 chicken thighs and 4 drumsticks, skin
removed and thighs cut in half 200ml Greek yoghurt 45ml (3T) biryani masala mix 10ml (2t) leaf masala 500ml (2c) long-grain basmati rice 250ml (1c) brown lentils salt and pepper 2 large onions, sliced 1 tomato, cubed 2 garlic cloves, crushed 1 green chilli, chopped (optional) 250ml (1c) hot water handful of mint and fresh coriander, finely
chopped lemon halves creamy yoghurt Preheat the oven to 180°C. 1 Put the chicken, yoghurt and masalas in a bowl. Mix well, cover with clingfilm and refrigerate overnight. 2 Pour warm water over the rice and lentils in separate bowls and soak overnight. Drain and season with salt and pepper. 3 Put the onions, tomato, garlic and chilli (if using) at the bottom of a casserole dish, followed by a layer of rice, a layer of lentils and finally a layer of chicken. Repeat, ending with a layer of rice. Pour the hot water over and bake for 1½ hours. 4 Remove from the oven, toss to mix then bake for a further 20-30 minutes. 5 Garnish with the fresh herbs and lemon and serve with creamy yoghurt.