HARIYALI CHICKEN BIRIYANI

A whole roast chicken always indicates celebration and everyone thinks you’ve gone to so much effort. Most are familiar with orange-tinged tikka marinades. Here, I give the fiery hues a tranquil herby green makeover.

SERVES4

1 large chicken (or 8 bone-in thighs)

sea salt, to taste

For the marinade ★

50g coriander leaves and stalks

50g mint leaves 30g tarragon leaves (optional)

30g basil leaves 8 garlic cloves, peeled 1 thumb-size piece of fresh ginger, peeled and roughly chopped 3 green finger chillies 75g greek yogurt

1 tbsp ground cumin 1 tbsp ground coriander 1 tsp garam masala juice of 1 lemon 2 medium onions, thinly sliced

For the rice

★ 300g basmati rice

★ 7 green cardamom pods

★ 1 cinnamon stick

★ few strands of saffron

★ ¼ tsp ground turmeric

★ 150ml water

To garnish

★ chopped coriander

★ pomegranate seeds (optional)

To serve

★ poppadoms

★ greek yogurt swirled with lime pickle 1 Spatchcock your chicken by removing the backbone (I use kitchen scissors) and flattening the bird. There are Youtube videos if you are unsure how to do this, or you can ask your butcher.

2 In a food processor, blitz all the marinade ingredients except the onions, with salt to taste, until smooth.

3 In a baking tray that you will use for roasting, pour the marinade over the chicken and rub all over. Leave to marinate for at least 1 hour or overnight in the fridge, covered with foil.

4 Bring your chicken to room temperature if refrigerated (it will take about an hour).

5 Preheat the oven to 190C/170C fan/gas 5. Remove the foil, sprinkle over the sliced onions and cover in foil again. Roast