May we introduce you to your new favourite rice dish? Meet biryani. Biryani has origins in ancient Persia but long ago made its way to India, where no celebration is complete without it. Things can get rather intricate with this dish, but we've kept ours weeknight-easy with fast and fragrant flavour from tender chicken cooked directly into the spiced rice.
Peel and halve onion and thinly slice into half moons. Boil the kettle.
Heat oil in a frypan over medium heat. Add onion and cook for 5–6 minutes or until softened and lightly coloured. Add turmeric and garam masala and stir to combine. Add chicken and turn to coat in spices.
Add rice to pan and stir to coat. Add 310ml (1¼ cups) boiling water and ½ teaspoon salt and bring to a rapid simmer. Reduce heat to low, cover pan with lid, and cook for 20–25 minutes or until rice is tender. Remove from heat and set aside, covered to rest for 5 minutes. While biryani is cooking, continue with step 4.
Roughly chop tomato and cucumber. Place in a bowl with crispy shallots and squeeze over lemon juice. Season with salt and pepper.
Pick mint leaves from their stems and roughly chop. Place in a bowl with yoghurt and season with salt and pepper. Stir to combine.
Remove lid from biryani. Remove chicken and slice. Spoon rice into bowls and top with chicken, kachumber and yoghurt to serve.