<p style="box-sizing: inherit; padding: 0px; margin-top: 16px; margin-bottom: 16px; color: rgb(61, 61, 61); font-family: Raleway, sans-serif; font-size: 18px; white-space: normal;">Chicken marinated in a spiced yoghurt is placed in a large pot, then layered with fried onions (cheeky easy sub below!), fresh coriander/cilantro, then par boiled lightly spiced rice.</p><p style="box-sizing: inherit; padding: 0px; margin-top: 16px; margin-bottom: 16px; color: rgb(61, 61, 61); font-family: Raleway, sans-serif; font-size: 18px; white-space: normal;">The crowning glory is to finish it off with a drizzle of saffron infused water to give it the signature patches of bright yellow rice, as well as ghee (or melted butter) for buttery richness.</p><p style="box-sizing: inherit; padding: 0px; margin-top: 16px; margin-bottom: 16px; color: rgb(61, 61, 61); font-family: Raleway, sans-serif; font-size: 18px; white-space: normal;">The pot is then covered and cooked over a low heat for about 25 minutes during which time the rice absorbs the aromas and flavours of the curry underneath, whilst still being beautifully fluffy.</p><p><br/></p>