Biryani

Heat the olive oil in a large frying pan over medium heat. Mix in the yoghurt and vinegar. Place the onion in the frying pan, and cook until tender. Mix in the garlic, ginger paste, green chillies and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt and pepper, and mix in the coriander.

Place the chicken in the frying pan. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.

Bring the water and rice to the boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.

In a separate saucepan, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the turmeric, and mix to serve.