Chicken biryani

• 1/4 cup (70g) yoghurt
• 2 cup (540g) bottled butter chicken simmer sauce
• 500 gram (1 pound) chicken thigh fillets, trimmed, chopped coarsely
• 1 1/2 cup (300g) basmati rice
• 2 tablespoon vegetable oil
• 2 1/2 cup (250g) cauliflower florets
• 1 brown onion (200g), sliced thinly
• 3 clove garlic, crushed
• 3 teaspoon grated fresh ginger
• 1 fresh long green chilli, sliced thinly
• 1 tablespoon garam masala
• 4 cloves
• 2 teaspoon ground turmeric
• 3 cup (750ml) chicken stock
• 1/2 cup (60g) frozen peas, thawed
• 1/3 cup (55g) dried currants
• 1/4 cup loosely packed fresh coriander (cilantro) leaves

Chicken biryani

• 1

  Combine yoghurt, ¼ cup of the simmer sauce and chicken in a large bowl. Cover; refrigerate 1 hour.

• 2

  Preheat oven to 200°C/400°F.

• 3

  Rinse rice under cold water until water runs clear; drain. Heat half the oil in a large flameproof casserole dish over high heat; cook cauliflower, stirring, 5 minutes or until browned lightly and tender. Remove from pan.

• 4

  Heat remaining oil in same dish; cook onion, stirring, 5 minutes or until browned lightly. Add chicken; cook, stirring, until browned. Add garlic, ginger, chilli and spices; cook, stirring, 1 minute or until fragrant. Add rice; cook, stirring, 1 minute. Stir in stock. Cover; bake 45 minutes or until rice is tender and liquid absorbed.

• 5

  Remove dish from oven; add cauliflower, peas and currants. Cover, stand for 10 minutes. Fluff rice with a fork; season to taste.

• 6

  Bring remaining simmer sauce to the boil in a small saucepan. Serve biryani topped with heated sauce, coriander leaves and some extra yoghurt, if you like.