Sri Lankan buryani

Step 1: Mix 2 ¼ lb chicken thighs and drumsticks, skin removed with 5 ½ oz plain yoghurt, 2 tbsp ginger-garlic paste, 1 ½ tsp chilli powder, 1 /2 tsp ground turmeric, 2 tsp garam masala and 1 ½ tsp salt. Cover and marinate in the fridge for at least 1 hour, or overnight.

Step 2: Heat 4 tbsp ghee in a wide heavy pot over a medium heat and fry 3 onions, stirring often, for 12–15 minutes until deep golden brown. Lift out a third of them for the garnish.

Step 3: In the same pot, fry 1 ¾ oz cashew nuts for 1–2 minutes until golden and 1 ⅜ oz raisins or sultanas for 30 seconds until puffed; lift both out with a slotted spoon.

Step 4: Add 5 cm piece cinnamon stick, 6 green cardamom pods, 6 cloves and 10 cm piece pandan leaf to the remaining onions and fry for 30 seconds.

Step 5: Add the chicken and its marinade and 2 tomatoes, and cook over a medium-high heat for 10 minutes, stirring, until the chicken is sealed and the sauce is thick.

Step 6: Cover and simmer over a low heat for 15 minutes until the chicken is almost cooked through. Stir in half the 0.5 handful fresh mint leaves and 0.5 handful fresh coriander.

Step 7: Meanwhile bring 12 ½ cups water and 1 tbsp salt to a rolling boil, add the drained 1 ⅛ lb basmati rice and boil for 5–6 minutes until the grains are about 70 percent cooked. Drain well.

Step 8: Spread the rice over the chicken in an even layer, scatter with the rest of the 0.5 handful fresh mint leaves and 0.5 handful fresh coriander, and drizzle over 1 pinch saffron threads with its milk and 1 tsp rose water.

Step 9: Cover with foil and a tight lid and cook on the lowest heat for 25 minutes, until the rice is fluffy and the thickest piece of chicken reads 165°F.

Step 10: Rest off the heat for 5 minutes, then gently mix the layers and pile onto a platter. Top with the reserved onions, cashews, raisins and 3 eggs, and serve with mint sambol and achcharu.