Chicken and cashew biryani

Method

• Step 1
  Heat half the ghee in a large, deep frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
• Step 2
  Heat remaining ghee in pan; add onion. Cook, stirring, for 3 minutes or until onion softens. Add garlic, cumin, fennel, garam masala and curry leaves and cook, stirring, for 1 minute or until fragrant. Add chicken and rice and stir to combine. Add stock and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes.
• Step 3
  Add cashews and use a fork to gently toss. Spoon among serving bowls. Top with coriander and natural yoghurt, if desired.