Ambur biryani

Instructions

1. Rinse the rice in clear water until the water is almost clear, then soak it for 30 minutes.
2. Thinly slice the onions and fry them in the oil over medium heat for 12 to 15 minutes, until they are a nice deep golden brown.
3. Add the ginger-garlic paste, the chillies and half of the chopped mint and coriander leaves. Fry for 3 minutes.
4. Stir in the crushed tomatoes and let them break down for 5 minutes over low heat, then add the turmeric, cumin, garam masala and chilli powder.
5. Add the chicken cut into pieces, coat it in masala, then stir in the whisked yoghurt. Simmer covered for 15 minutes.
6. Bring salted water to the boil in another pan, add the drained rice and cook it for only 5 minutes: it should remain slightly firm.
7. Drain the rice and layer it over the chicken in the pot, scattering the remaining herbs and the ghee over each layer.
8. Seal tightly and cook over very low heat for 20 minutes. Let it rest for 5 minutes before serving with lime and raita.