Murgh Briyani

Name: Murgh Briyani
Cook time: 1 h
Total time: 1 h
Cuisine: Malaysian
Ingredients: 1 kg chicken (preferably boneless), skin removed, cut into medium-sized pieces; 1 kg chicken (preferably boneless), skin removed, cut into medium-sized pieces; ½ cup olive oil/ghee; 1 Tbsp garlic ginger paste; 1 Tbsp dried chilli paste/powder; 1 Tbsp dried chilli paste/powder; 2 green chillies, finely sliced; 2 heaped Tbsp garam masala; 2 tsp turmeric powder; 1 Tbsp lime juice; ½ cup fresh mint leaves, sliced; ½ cup yoghurt, preferably Greek yoghurt, or thickened/double cream; ½ cup yoghurt, preferably Greek yoghurt, or thickened/double cream; ½ cup yoghurt, preferably Greek yoghurt, or thickened/double cream; ½ cup yoghurt, preferably Greek yoghurt, or thickened/double cream; 3 cups basmati rice, washed until water is clear, soaked for 1 hour then drained; 9 cups water; 5 bay leaves; 1 heaped Tbsp salt; A generous pinch of saffron; ¼ cup milk; ½ cup fried shallots; ½ cup cashew nuts, toasted in butter/ghee; ¼ cup golden raisins, toasted in butter/ghee; ¼ cup golden raisins, toasted in butter/ghee; ¼ cup golden raisins, toasted in butter/ghee; Fresh coriander leaves (optional)