1 cup yoghurt
4 Tbspchicken stock
1 egg
Salt
30 ml olive oil
20 g butter
2 onions, sliced
4 garlic cloves, finely chopped
1 cinnamon stick
1 bay leaf
1 Tbspturmeric
1 Tbspcurry powder
4 chicken breasts, cubed and seasoned
300 g Spekko India Gate Basmati Rice, rinsed well
85 g raisins
750 mlchicken stock (or as needed)

For the garnish
Coriander
Flaked almonds

1. Mix the yoghurt, 4 tablespoons chicken stock, 1 egg and salt together.

2. Heat half of the olive oil and half of the butter in a pan over a medium heat. Add the onion, garlic, cinnamon and bay leaves. Sauté until soft, stirring often. 

3. Then add the turmeric, curry powder and chicken pieces. Sauté until just cooked through.

4. Add the rice and raisins. Mix through well. Add the stock and simmer until the rice is cooked and liquid is reduced. Once cooked, stir through the yoghurt mixture.

5. Grease a non-stick pan. Over a low heat, add the remaining olive oil and butter. Once hot, add the rice mixture and press down firmly. Cover the dish with a tea towel and then the lid. Steam for 30 minutes. 

6. Remove from the heat and rest the bottom of the pan in cold water, this will loosen the rice. 

7. Turn the pan upside down onto a board and tip the biryani rice cake out. Serve the biryani hot, garnished with coriander and flaked almonds.