One large chicken chopped into portions; six chicken thighs or breasts, halved, or six to eight

skinless fillets of breast, halved.

The chicken must go into a marinade, so let's do that first. You will need:

1 green or red chilli, finely chopped, seeds and all   1/4 cup coarsely chopped fresh coriander leaves

1 teaspoon turmeric a good sprinkling of salt

2 teaspoons crushed fresh ginger

2 teaspoons crushed fresh garlic

300ml buttermilk

In a large bowl mix the chicken and all the ingredients and leave to marinate for three to five

hours, or

overnight in the refrigerator

For the rest you will need:

6 hard boiled eggs, peeled

6 potatoes, quartered

5 cinnamon sticks

8 cardamom pods

4 onions, thinly sliced and fried to a golden brown and set aside

2 cups of lentils (wash them, then boil them in unsalted water for about 20 minutes until they

are just starting to go soft)

1 cup ghee or melted butter, mixed with \ cup oil

700g Basmati rice (rinse the rice, then parboil until soft but firm, rinse again. Place the rice in

a dish,

sprinkle with salt and pour over ½  cup melted butter or ghee)

¾  cup warm water

½ teaspoon saffron (Mix water and saffron and put aside)

Fry the potato pieces in a little oil or butter until they start browning and are virtually done.

Now you start putting the dish together

Take a large ovenproof dish and pour remaining ghee in the bottom

Add cinnamon sticks and cardamom pods

Spread 1/3 of the rice across the bottom of the dish

Sprinkle one third of the cooked lentils over the rice

Add the chicken and marinade

Spread one third of rice over chicken

Then add all the onion

Then the potatoes

Top with remaining lentils

Arrange eggs on top and cover with remaining rice

Pour over the saffron water

Cover dish very well and place in oven pre-heated to 180 for 90-120 minutes

Serve with Indian bread

It is not traditional, but a chopped onion, tomato, cucumber and lettuce sprinkled with a little

olive oil and vinegar goes well with this dish.