This is another version of Nigel Slater’s chicken biriani.
I’ve used cream instead of yogurt and added an aubergine that I’d roasted separately.
To start though I washed and boiled my rice, then while that was cooking I fried the chicken thighs. When they were browned all over I added half a onion, two cloves of garlic, and a chunk of garlic (all of which I’d chopped up) and cooked them for about 5 minutes.
Next I added the spices – a teaspoon of coriander powder, half a teaspoon of cumin, half a teaspoon of cinnamon and quarter of a teaspoon of turmeric – and after a minute added the cream – I just kept pouring until it looked like I’d got enough. After another minute I added the cooked rice and the aubergine and covered the whole thing with foil and put the lid on. Turning the heat right down I left it to cook for 10 minutes.
I garnished with chopped coriander leaves.
Got to say it was lovely.