Chicken Biryani Dhayaati

To prepare the marinade, put the chicken in a salad bowl with 2 chopped onions, some cloves of garlic previously crushed, ginger, peppers, chopped red pepper and chopped coriander and 250 ml of coconut cream. Mix everything, cover and refrigerate for 30 minutes.

Slice the remaining 2 onions and brown them in a skillet over medium heat.

Add the almonds and raisins and cook for 3 minutes.

Prepare the cereals then add orange flower extract.

Put the cereals in a sauce pan, add cardamom, cinnamon and the rest of the coconut cream. Add salt and pepper to your taste.

Let the safran infuse in hot milk for 10 minutes. Pour this mix over the cereals.

Let the chicken cook in the marinade in a pan from 10 to 15 minutes.

In a plate, put the cereals, add the chicken and its marinade and garnish everything with the mix of onions, almonds and raisins.