Chicken biryani with almonds saffron and rosewater

Ingredients

• 700g chicken thigh fillets, cut in half
• 160ml milk
• 1 tbsp rosewater
• 1 pinch saffron threads
• 10 cloves
• 1 cinnamon stick
• 5 green cardamom pods
• 2 tsp cumin seeds
• 2 fresh bay leaves
• 200ml vegetable oil
• 3 red onions, finely sliced in rings
• 3 tomatoes, diced
• 500g basmati rice, soaked in cold water for 30 minutes and drained
• 30g butter, melted
• 1/2 cup blanched almonds, toasted (or use pistachios)
• 300g natural yoghurt
• 6 garlic cloves, finely grated
• 10cm ginger, peeled and finely grated
• 8cm fresh turmeric, peeled and finely grated (or 2 tsp ground turmeric)
• 2 long green chillies, finely chopped
• 2 tsp salt flakes
• 1 tsp curry powder
• 1 tbsp ground coriander seeds
• 350g natural yoghurt
• 3 handfuls mint leaves, finely chopped
• 2 handfuls coriander leaves, finely chopped
• 1 tsp castor sugar
• 1/2 tsp salt flakes
• juice of 1/2 lime

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