Biriyani-style almond chicken

SERVES 4 PREP TIME 15 MINUTES COOK TIME 4 HOURS 15 MINUTES

⅓ cup (80g) ghee or butter

1 large (300g) red onion, sliced thinly

1½ cups (300g) extra-long grain premium basmati rice (see Test Kitchen tip)

1 tablespoon garam masala

2 teaspoons ground coriander

1 teaspoon ground turmeric

½ teaspoon ground chilli powder

1 cinnamon stick

6 green cardamom pods, bruised

½ cup (70g) slivered almonds

6 small (600g) chicken thigh fillets, quartered ¾ cup (200g) Greek yoghurt, plus extra to serve 2 teaspoons freshly grated ginger

1 clove garlic, crushed

¾ cup (180ml) chicken stock

⅓ cup (50g) raisins tomato slices and coriander leaves, to serve

1 Melt ghee in a large frying pan over medium-high. Cook onion, covered, for 6 minutes or until soft. 2 Meanwhile, place rice in a sieve and rinse under hot running water until the water runs clear; drain.

3 Add ground spices, whole spices and almonds to onion in frying pan; cook, uncovered, for 2 minutes or until toasted. Spoon half the onion mixture into a 4.5-litre (18-cup) slow cooker. Add chicken, yoghurt, ginger and garlic, then season; mix well.

4 Spread drained rice over chicken mixture; pour over stock. Top with remaining onion mixture and any ghee in pan; scatter raisins. Cook, covered, on low for 4 hours.

5 Serve biriyani topped with extra yoghurt, tomato slices and coriander leaves

Suitable to freeze