Chicken Biryani (My Mother's recipe) - Mike Gorman

Ingredients:
For The Broth:
2 lbs chicken on the bone
2 pints water
2 or 3 bay leaves
1 onion
1/4-1/2 tsp haldi (tumeric)
1 inch piece of ginger
2 cloves garlic
3-4 cinnamon sticks
1/4-1/2 tsp ground black pepper
4-6 cloves
1tsp salt
1 stock cube (optional)

For The Rice:
1 1/2 lbs rice
6 tblsps oil
natural yoghurt
2-3 onions
1 1/2 ozs garlic
1 1/2 ozs ginger
3-6 green chillies
1 tspn dried mint
1/2 bunch fresh green coriander
1 oz coconut
1/4 tsp haldi
1/4 tsp cinnamon powder
1/4 tsp pepper
8 cloves
2 black cardamons

Method:
Make the broth by boiling water with broth ingredients for 30-40 mins.
Make the "Green Masala" by frying the chopped onions, ginger, garlic, haldi, cinnamon, pepper, cloves, cardamons, coriander, chillies and mint together in the oil. Remove the meat from the broth and fry in the "Green Masala".
Add the rice (which should have been soaked in cold water for half an hour previously) and fry in the "Green Masala" with the meat.
Add enouph broth to 1/2 cook the rice.
Add rest of broth and place in 180 degrees C oven, to dry off and finish cooking.
10 mins before rice is fully dried off, stir in 2-4 tablespoons of natural yoghurt.
Squeeze 1/2 lemon in before serving (optional).
Can be served with dhal, or on its own, or even with another curry.