Apricot Chicken Biryani

Steps

1. Heat a drizzle of oil in a medium pot on medium heat. Add onion and cook for about 3 minutes, until soft and tender. Set onion aside in a medium bowl and reserve pot.
2. Heat a drizzle of oil in a medium pot on medium heat. Add onion and cook for about 3 minutes, until soft and tender. Set onion aside in a medium bowl and reserve pot.
3. While chicken marinates, place rice, water and salt in reserved pot and bring to the boil on medium heat. Once boiled, remove from heat, drain rice well then return to pot.
4. Add marinated chicken to pot with rice, along with apricots, butter and milk. Stir and bring to the boil on medium heat. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. While rice cooks, grate courgette and dice tomato 1cm. Set both aside.
5. Turn off heat and allow rice to steam, still covered, for a further 8 minutes. Do not lift the lid during cooking. When rice has finished cooking, fluff up grains with a fork and check chicken has cooked through. Add courgette, tomato and lemon juice and stir to combine. Season to taste with salt and pepper.
6. divide apricot chicken biryani between bowls. Top with crispy shallots and coriander.