• 250 g (8 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 6 tablespoons Greek yogurt
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon grated fresh root ginger
  • 5 cm (2 inch) piece of cinnamon stick
  • 3 cloves
  • 3 cardamom pods
  • 250 g (8 oz) basmati rice
  • 600 ml (1 pint) chicken stock
  • 400 g (13 oz) potatoes, cut into 2.5 cm (1 inch) chunks
  • salt and pepper
  • coriander sprigs, to garnish
  • poppadums
  • Indian chutneys

Put the chicken in a bowl with the turmeric, cumin, coriander, chilli and yogurt and mix well. (If you have more time, allow the chicken to marinate for longer. Just cover the bowl with clingfilm, then place in the refrigerator.)

Heat the oil in a heavy-based saucepan. Add the onion, garlic, ginger, cinnamon, cloves and cardamom and fry for 3–4 minutes.

Add the chicken mixture and cook for 2–3 minutes, stirring often. Stir in the rice and pour in the stock. Season generously with salt and pepper and bring to the boil. Add the potatoes, cover the pan tightly and reduce the heat. Simmer gently for 10–12 minutes.

Remove the pan from the heat and leave it to stand, without removing the lid, for 5 minutes. Fluff up the rice with a fork, garnish with sprigs of coriander and serve the biryani with poppadums and Indian chutneys.

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