First step as always, get all your ingredients laid out and measured so you can easily cook along. Also at this point, rinse your 2 cups of rice in cool water and leave to soak for 30 mins.

While the rice is soaking, cut the chicken into larger pieces than a typical curry, and place in a large bowl. I used chicken breasts here but thighs or legs will be perfect too.

Add the yoghurt and all the other *marinade ingredients to the chicken

and mix thoroughly. Cover the bowl and place in the fridge for around 30 minutes.

Meanwhile, bring the oil to a high heat and carefully put a handful of the sliced onions in there.

As the onions brown, take them out and add the next handful.

When removed, put the fried onions on a paper towel to soak up the excess oil.

Next, boil a pot of water, then strain and add the basmati rice that you had soaking previously.

Optionally, throw in a bay leaf, a couple of green cardamon pods and a couple of whole cloves to the rice.

When the rice is 50% done, take it off the heat and strain it. Should only take about 5 minutes. Pluck out the cardamon and cloves and discard.

Now to bring it all together, oil a pan and lay out the marinated chicken so all the chicken pieces are on the bottom. Take out the cinnamon stick and optionally the cloves here and discard.

Next add a layer of half the rice, and toss half of the fried onions, mint and coriander on top.

Repeat the last step adding another layer, then lastly randomly pour the milk and saffron mix for colour.

Firmly add a well fitting top to your pan. This is really important to keep the chicken juicy and delicious. You can wrap a damp cloth around the lid to seal it if needed. Now cook on medium for 5 minutes.

lower the heat to about a quarter and cook for another 15 minutes. Then remove from the heat and let it stand for another 5 minutes before removing the lid and serving!