Express chicken biryani

Dice the chicken to 1.5cm. Peel, halve and finely slice the onions. Peel the ginger, puree half, julienne the other half. Puree the garlic cloves. Trim the green chillies, deseed, blend half and finely juilienne the other half. Dice the butter to 1cm. Wash the rice 3 times under cold water, then drain well.

Coat the chicken in the natural yoghurt, ginger paste, garlic paste, chilli powder, green chillies paste, salt, garam masala, peppercorns, mace, cloves, cardamoms, cinnamon and bay leaves, coat well.

Add the oil to a pan over medium heat, then add the cumin seeds, sizzle for 2 minutes, then add the onions, cook out for 3 minutes. Add the marinated chicken to the pan and cook for 4 minutes, then add the water, cover with a lid, and bring to a simmer.

Add the rice to the pot, stir gently, then recover. After a minute, stir again gently, then recover. Once the water has reduced, lower the heat, keep covered and cook for another 4 minutes. Add the julienne ginger and green chilli, crispy shallot, diced butter and random spots of food colouring, do not stir. Cover with foil, then the lid, allow 2 more minutes, then switch off the heat and leave for 5 minutes. Roughly chop the coriander.

Remove the lid and foil, add the coriander and rose water, then gently lift and fluff the rice, do not break the grains, then serve.