Golden chicken biryani

Step 1

For the hawayij spice mixture, combine all ingredients in a large bowl and set aside.

Step 2

Pat chicken dry inside and out with paper towel. Dust skin with 2 tsp turmeric to evenly coat. Add butter and 1 tsp salt flakes to spice mixture, stirring with a fork until well combined. Rub spice mixture inside cavity and over outside of chicken. Tie legs together with kitchen string, then cover and chill overnight to marinate.

Step 3

The next day, remove all shelves from the oven except bottom shelf and preheat oven to 200°C. Line a baking tray with baking paper.

Step 4

To make the rice, heat oil in a large, heavy-based, flameproof casserole over medium-high heat. Add onion and cook, stirring occasionally, for 3-4 minutes or until onion is softened, but not coloured. Add cardamom, cloves, peppercorns, chopped chilli, bay leaves, chopped parsley stems, rice and remaining 1 tsp turmeric. Cook, stirring constantly, for 2 minutes or until rice is toasted.

Step 5

Add stock and 1/2 cup (125ml) water, bring to the boil, then transfer casserole to prepared tray and place in oven.

Step 6

Place a greased oven rack above casserole. Position chicken, breast-side down, on prepared rack, to allow cooking juices to drip onto rice. Roast for 25 minutes or until chicken starts to turn golden. Reduce oven to 140°C and roast chicken for a further 45 minutes or until rice has absorbed liquid and chicken is golden.

Step 7

Combine saffron and 2 tbs hot water in a bowl. Remove casserole from oven, leaving tray and chicken in place, and pour saffron mixture over rice. Gently stir through with a fork. Cover with foil and set aside to keep warm.

Step 8

Using tongs, turn chicken breast-side up on rack and roast for a further 30 minutes or until juices run clear when the thickest part of a thigh is pierced with a skewer. Uncover rice and place chicken on top, pouring over any cooking juices from tray. Cover with foil and set aside to rest for 15 minutes.

Step 9

Sprinkle chicken and rice with extra sliced chilli, parsley leaves, nigella seeds and flaked almonds. Serve with lime halves and wedges.