Chicken Biryani Recipe

Place rice in a strainer and rinse under running water until water runs clear. Place in a large pot and fill with enough cold water to cover rice by 3/4-in. Place pot over medium-high and bring to a boil. Reduce heat to low, cover and par-cook until rice is still crunchy in the centre, 10 minutes.

Meanwhile, heat a large frying pan over medium. Add oil, then onions, shallots, garlic and ginger and fry until golden brown, about 10 minutes. Remove one large tablespoonful of onion mixture to a plate and reserve for garnish.

Add chicken to frying pan. Cook until no longer pink, about 4 minutes.

Add biryani seasoning mix and stir until combined, then stir in yogurt and raisins and simmer for 1 to 2 minutes.

Transfer mixture to pot with par-cooked rice and mix to combine. Place a clean kitchen towel over the pot, then cover with lid. Cook over low for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.