Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the marinade, soak the saffron in 50ml of boiling water in a small bowl.
Leave for 10 minutes then put in a large bowl with the chicken and remaining marinade ingredients, except the yogurt.
Mix really well, cover and chill for at least 2 hours.
An hour before cooking, stir in the yogurt and marinate for a further hour.
For the rice, bring 2 litres of water to a boil in a large pan.
Add the ginger, green chilli, cinnamon, mint, bay leaves and sea salt.
Simmer for 5 minutes. Add the rice and simmer gently for 10 minutes with a lid on. Strain the rice and cool to room temperature.
In a wide casserole dish over a low heat, add the chicken and all of its marinade. Slowly bring to a simmer.
Layer the rice over the chicken, then pour over the saffron-infused milk, rose water and cardamom powder, and spread the onions evenly over the surface.
Put a clean, damp tea towel over the pan, with a lid on top. Simmer gently for 90 minutes on a low heat.
To serve, stir the biryani gently so as not to break up the rice grains.
Serve with the mint yogurt and mini poppadoms.