- Preparation time: 25 minutes
- Cooking time: 20 minutes
1/2 cup Tikka Masala curry paste
1 tablespoon vegetable oil
1 tablespoon butter
2 large brown onions, thinly sliced
1 cup Basmati rice
1 cup thick Greek-style yoghurt
1/3 cup mint leaves
8 small pappadums, cooked, to serve
Combine chicken and curry paste in a ceramic bowl. Cover. Refrigerate for at least 3 hours, or overnight if time permits.
Preheat oven to 180°C. Heat oil and butter in a frying pan over medium heat until sizzling. Add onions. Cook for 15 minutes or until caramelised. Transfer chicken to an 8-cup capacity ovenproof casserole dish. Spoon onions over chicken.
Place rice into a sieve. Rinse under cold water until water runs clear. Sprinkle rice evenly over onions. Place stock into a microwave-safe jug. Microwave on HIGH (100%) power for 2 minutes or until hot. Pour stock over the back of a metal spoon over rice. Cover with foil then cover with a lid. Bake for 1 hour 45 minutes or until rice is tender. Season with salt and pepper.
Place yoghurt into a bowl. Finely chop 2 tablespoons of mint leaves. Stir through yoghurt. Spoon biryani into bowls. Top with yoghurt mixture and remaining mint leaves. Serve with pappadums.
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