Clean the chicken and reserve the liver and kidneys. Cut the chicken into 4-6 pieces and slice the liver and kidneys. Grind together the marinade ingredients then mix with yoghurt, pour over the chicken and leave to marinate for 2 hours.

Heat the ghee and fry the onions until golden. Add to the chicken marinade and mix thoroughly. Place in a pan and cook over a gentle heat for about 45 minutes until tender. Meanwhile, boil the rice in salted water for about 8 minutes until almost cooked.

Layer the rice and chicken in a casserole and dot with ghee, Dissolve the saffron in the milk and sprinkle over the top. Cover tightly with foil and the lid and place the casserole in a large pan half-filled with hot water. Bring to the boil and simmer for 30 minutes. Fry the almonds and raisins in a little ghee and use to garnish the biryani with slices of hard-boiled egg.