Method

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Heat the Carotino BetterGhee in a large saucepan over a low heat. Add the chopped onion, cover and cook for around 10 minutes until softened.

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Put the bite-sized chicken chunks into a bowl then add the lemon juice, garam masala, chilli powder, cumin, turmeric and salt. Stir well to coat the chicken evenly.

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Rinse the basmati rice in cold water, until the water runs clear. Add the garlic and ginger to the cooked onion and cook for 2 minutes, then add the chicken pieces and cook for a further 2-3 minutes, stirring constantly.

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Add the rice and hot chicken stock to the pan, stir well then bring to the boil. Cover with a tight-fitting lid, then reduce the heat slightly and then simmer for 10 minutes. Turn off the heat and leave the pan for 10-15 minutes to allow the rice to finish cooking in its own steam. Do not remove the lid. Stir through 2 spoonfuls of chopped coriander.

Spoon the  cooked biryani into a small bowl, pat down with a spoon, then turn the bowl upside down onto a flat plate to create a mound of biryani. Sprinkle with another spoonful of chopped coriander to garnish and serve immediately.

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Serves 4