Zanzibar Chicken Biryani

For the marinade, mix natural yoghurt, 2 minced garlic cloves, grated ginger, lemon juice, garam masala, ground cumin, ground coriander, turmeric, black pepper and 1 tsp salt. Add the chicken thighs and half of the chopped coriander and mint, stir well and leave in the fridge for 1 hour.

Thinly slice two onions into half-rings. Heat 80 ml oil in a heavy-bottomed pot and fry the onions over medium heat until golden and crisp, without letting them turn dark brown. Transfer to a paper towel. In the same oil, fry the peeled potatoes, cut into large chunks, for 6–8 minutes, then remove.

Leave 40 ml oil in the pot. Add the third onion, finely chopped, the remaining garlic, green chilli, cardamom, cinnamon, cloves and bay leaf; fry for 2 minutes until the spices become fragrant. Add the chopped tomatoes and tomato paste and simmer for 5 minutes, until the tomatoes soften.

Add the marinated chicken along with the marinade to the pot, pour in 250 ml water, stir and bring to the boil. Cover and simmer over low heat for 25–30 minutes, until the chicken is tender and the sauce has thickened. 10 minutes before the end, add the fried potatoes.

Meanwhile, rinse the basmati rice until the water runs clear. Bring 1 litre of water to the boil in a large pot with 1 tsp salt, cardamom, cinnamon, cloves and bay leaf. Add the rice and cook for 7–8 minutes: the grains should be almost done but still firm in the centre. Drain the rice in a colander.

In an ovenproof pot, spread half of the rice, then evenly distribute the chicken with its thick sauce and potatoes on top, and sprinkle with half of the fried onions and the remaining coriander and mint. Cover with the second half of the rice, drizzle with rose water and cover tightly with a lid.

Cook the biryani in the oven at 180°C for 35–40 minutes, so it steams through and absorbs the sauce. Remove from the oven and leave covered for 10 minutes.

Gently fluff the rice with a fork, taking care not to mash the layers together, and serve hot, topped with the remaining golden fried onions.