Instructions: To make the rice

Heat the oil in a pan and fry the cloves peppercorns and cinnamon.

Keep stirring until the spices begin to change colour.

Then add the garlic and ginger and stir.

Drain the rice and add to the mixture with 600ml hot water.

Season with salt and mix well.

Cook until soft and fluffy then drain.

Remove and discard the ginger and garlic.

Keep warm.

To make the curry:
Mix the chicken with the yoghurt cream salt ginger garlic cumin chilli and turmeric powders.

Heat the oil and fry the black cumin until it pops.

Add the onion and cook until brown then add the tomato and garam masala.

Cook until blended and add the chicken mixture.

Stir fry until the oil separates then add 300ml hot water.

Reduce the heat and cook until the chicken is tender.

To serve:
In a deep dish arrange layers of rice and chicken curry ending with a rice layer.

Heat the oil in a small pan and fry the onion until brown and crisp.

Sprinkle on top of the biryani along with the saffron conander rose water and mint leaves and cover.

Place in a hot oven for 10 minutes until heated through.

Serve with plain yoghurt and fried whole potatoes.

A sumptuous rice that evokes the oldworld Muslim ambience of the city of Lucknow.

Serves 4

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