Chicken Biryani

Step 1
Soak the rice in a large bowl of water for 30 minutes. In a separate bowl add to the chicken, yogurt, 2 tbsp chilli powder and 1 tbsp turmeric powder and marinate for 30 minutes

Step 2
Heat the ghee and oil in a saucepan, then add the cardamom, star anise, bay leaves and cinnamon sticks. Sauté until aromatic

Step 3
To this add the onions, ginger and garlic paste. Cook until the onions fully sweat and are golden brown (~10 mins), add salt to taste

Step 4
Then add the tomatoes, and the left-over chilli powder and turmeric powder. Cook the mixture until it looks like a paste (6-8 mins). Finally add the marinated chicken and cook for a further 10 mins till the chicken is golden brown. Set Aside

Step 5
Drain the rice and divide in two equal portions. In the Ninja Foodi Multi-Cooker pot add the first portion of rice and make a thin layer, top that with the chicken mixture and sprinkle half the finely chopped mint leaves and coriander. Cover with the other half of the rice and sprinkle the rest of the finely chopped coriander

Step 6
In a jug add together the water, coconut milk and rose water, and give it a mix. Gently pour this into the Ninja Foodi pot making sure to not mix the layers

Step 7
Assemble the pressure cooker lid, with the valve in the seal position

Step 8
Select PRESSURE and set to HIGH. Set the time to 2 minutes. Select START/PAUSE to begin. When the pressure cooking is complete, quick release by carefully moving the valve to the vent positions Note: If you get the ‘WATR' warning, check if the rice is cooked and If cooked you are finished, if it hasn't still cooked add 250 ml water and let it complete

Step 9
Serve with a raita (Greek yogurt, grated cucumber, chopped chillies and salt) and poppadom. Enjoy!