Created by ImPat on October 10, 2018
Step 1: Place rice in a saucepan with a pinch of salt and 3 cups water and cover, bring to the boil, then reduce heat to low and cook for 12 minutes and remove from the heat.
Step 2: Meanwhile, heat ghee or oil in a saucepan over medium heat and add onion and cook for 5 minutes until softened.
Step 3: Stir in ginger, garlic, bay leaf, cardamon and cinnamon and cook for 2 minutes or until aromatic and then add biryani spice mix and stir well to combine.
Step 4: Add chicken to pan and cook, stirring occasionally, for 4 minutes and the stir in yoghurt and cook for a further 10 minutes.
Step 5: Remove from the heat and stand for 10 minutes.
Step 6: Stir rice through chicken, spoon into a serving dish and scatter with almonds and coriander.