Chicken & Rice Biryani with Raita

Preheat oven to 180°C. Heat oil in a large heavy-based ovenproof casserole dish over medium heat.

Add 4 drumsticks and cook for 8-10 minutes or until browned on all sides. Transfer to a plate. Cook remaining drumsticks then transfer to plate.

Add onion to casserole and cook, stirring often, for 4-5 minutes or until golden. Add garlic and ginger. Finely chop the roots and 3cm of stalk from coriander and add to pan with curry powder.

Cook, stirring for 2 minutes or until aromatic. Add rice and stir well to coat with spice mixture. Pour in stock and bring to the boil. Remove casserole from heat and add drumsticks.

Cover and place in oven. Bake for 35-40 minutes until liquid has been absorbed and chicken is cooked through.

Meanwhile, to make raita, place cucumber slices into a colander. Sprinkle with salt and set aside for 20 minutes.

Rinse cucumber under cold water and pat dry with paper towel. Place into a bowl and combine with yoghurt.

Remove casserole from oven and transfer drumsticks to serving plates. Stir almonds, sultanas and 1 cup coriander leaves through rice. Serve rice biryani with drumsticks and cucumber raita.