Step 1Biryani Method:
Mix everything together for the marinade on the chicken and chill for 20-25 mins, over night if you want a fuller flavour.
Step 2Add half the oil to the multi cooker, add the finely sliced onions and cook on a medium heat (sear function) for around 20 minutes, take your time on this as you want the onions to release moisture and create a beautiful flavoured dark crispy onion. Take this out to drain on some kitchen roll.
Step 3To the same pan, add the oil, spices and cook the spices off for around a minute, then add the marinated chicken and cook for around 1 minute, then cover with rice, half the coriander and the top with water to around a 1” above the rice. Place the lid on and select the rice feature, leave to cook until the rice has absorbed all of the water and the curry is fairly dry.
Step 4Top with coriander, fried onions and fresh mint Raita. A great option is to also use a charred lemon and chilli shreds.
Step 5Raita Method:
1/4 x grated cucumber,
1 x lemon,
1/2 x clove crushed garlic,
2 x finely chopped sprigs of coriander and mint,
2 x tbsp yogurt