Green Chicken Biryani recipes

Name: Green Chicken Biryani recipes
Ingredients: sunflower oil; 350g onions, halved and thinly sliced; 25g toasted slivered or flaked almonds; 2 tbsp mixed chopped fresh mint and coriander to garnish; 2 tbsp coriander seeds; Seeds from 20 green cardamom pods; 10 cloves; 3 x 5cm pieces cinnamon stick; 1 tsp black peppercorns; 2 dried red cayenne or kashmiri chillies, or 1 tsp kashmiri chilli powder or cayenne pepper (from the world food aisle of large supermarkets or Asian food shops); ½ tsp ground turmeric; 1 tbsp white poppy seeds (from Asian food shops) or ground almonds; 2-4 medium-hot green cayenne chillies (see Know-how); 5cm piece fresh ginger, sliced; 6 fat garlic cloves, sliced; 20g fresh mint leaves; 40g fresh coriander leaves; 1 tbsp sunflower oil; 750g skinless and boneless British free-range chicken thighs and breasts, cut into large chunks; 250g natural yogurt; 400g chopped skinned tomatoes, fresh or from a tin; 1 tsp soft brown sugar; ½ tsp saffron strands; 3 tbsp warm milk; 500g basmati rice; 4 tsp salt; 1 tsp cumin seeds; 8 green cardamom pods, cracked; 12 cloves; 50g butter or ghee (a type of clarified butter), melted