500g High Quality Basmati Rice
20 Medium Brown Onions
Approx 750g Bone in Chicken Thighs/Drumsticks
Vegetable Oil
50g Ginger (When Peeled)
50g Garlic (When Peeled)
Salt
1 Teaspoon Red Chilli Powder
1 TeaspoonTurmeric Powder
1 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
Garam Masala Powder
30g Fresh Coriander
30g Fresh Mint
4 Large Tomatoes
1 Teaspoon Carraway Seeds
6 Long Thin Green Chilis
4 Green Cardamom Pods
2 Cinnanmon Bark
250ml Yogurt
4 Tablespoons Butter/Ghee
Saffron
100ml Full Fat Milk
Juice of 1 Lemon
Stage 1 - Cook the Layering Onions
Add glug of oil to a large pan. Slice half the onions and add to the pan. Add a good pinch of salt. Cook on a very low heat for approx 2-3 hours stirring regularly. They should be dark brown and caramelised. Set aside in a bowl for later.
Stage 2 - Curry and Rice
Soak the rice in a large pan after an hour refresh the water.
Add the milk to mug and add a good pinch of saffron. Set aside for later.
Blend the ginger and garlic with just enough water to make a paste. Set aside for later.
Finely chop the fresh mint and coriander leaves and mix in a bowl. Set aside for later.
Remove the skin from the chicken and discard. From the chicken thighs cut off the meaty part of the thigh and cut this into two. Set aside for later.
Add glug of oil to a large pan. Thinly slice half the onions and add to the pan. Add a good pinch of salt. Cook on a very low heat for approx 2-3 hours stirring regularly. They should be dark brown and caramelised and almost a paste. Add the ginger garlic paste, increase to a medium heat cook until the raw smell is gone (typically 5 minutes).
Add the chicken and continue to cook until the it starts to brown. Add the chili powder, turmeric, garam masala, cumin and coriander powder. Mix well, cook for approx 2 minutes and then add the tomatoes chopped into medium chunks. Cook until the tomatoes are soft and start to fall apart. Add the green chilis, stems removed and split, add a handful of the coriander and mint leaves. Mix and cook for 2 minutes. Remove from the heat and add the yogurt, mix well. Return to a medium/low heat for 20 minutes. Add a tablespoon of lemon juice. At this point if the curry is thick enough turn off the heat, if not leave on a low heat whilst cooking the rice.
In a large deep pan add water to 75% level, add the cinnamon bark, caraway seeds, cardamon pods, teaspoon of salt, few coriander and mint leaves, 1 tablespoon of oil and 1 tablespoon of lemon juice. Bring to the boil, add the soaked rice and cook to 70% of the recommended cooking time (typically 7 minutes). Drain the rice trying to maintain the whole spices.
Stage 3 - Layering
On top of the curry add half of the layering onions and half of the remaining coriander and mint leaves spreading evenly. Add the rice and evenly. On top of the rice add the remaining layering onions and the remaining coriander and mint leaves spreading evenly. Pour over the saffron milk and melted butter.
Cover the pan with foil and then add the lid, ensuring no steam can escape. Oven cook at 180c for 30 mins.