Chicken Biryani (with beginner flavors)

Season the chicken thighs well with salt and pepper and set aside on a plate.

Rinse the rice - rinse the rice under cold water until the water runs clear.

Par boil the rice - add 4 cups of water to a pot and a big pinch of salt. Once boiling, add rice and cook for 8 minutes. Drain and set aside.

Heat ½ cup olive oil in a large high-sided pan (with a lid) over medium heat. Once hot, add the sliced onions and cook until golden brown. Remove half of the onions to a bowl and set aside for the topping.

Turn the pan to medium-low heat, add the tomato halves and cook for 8-10 minutes.

Remove the tomato skins that have been released from the tomatoes and cook for 4-5 more minutes until you get more of a passata / puree consistency. Stir in the minced garlic.

Turn the heat to medium and add in the seasoned chicken thighs and spice mixture. Stir to combine and let cook for 5 minutes.

Add the potatoes and juice of half a lemon and cook for 10 more minutes, stirring occasionally. The chicken should be half-cooked at this time.

Spread the partially cooked rice over the chicken followed by pouring in ½ cup water over the rice and topping the rice with 2 tbsp of butter.

Cook on low heat (making sure it's a low simmer) with the lid on for about 20-25 minutes until the chicken is fully cooked (165F) and the rice is fluffy. Remove the bay leaves. Garnish with the reserved onions and fresh parsley. Serve with tzatziki.