Sindhi chicken biryani (Sindhi biryani)

1. Cut the chicken legs in two at the joint, pull off the skin and marinate with the yoghurt, half the ginger and garlic, the chilli powder, turmeric and salt for at least 1 hour. Peel and quarter the potatoes.

2. Heat the ghee in a wide pan and fry the thinly sliced onions for 12-15 minutes until deep brown. Fry the potatoes alongside for 5 minutes and lift out.

3. Add the remaining ginger and garlic and the green chillies, slit lengthways, to the onions, then the marinated chicken, and fry for 8 minutes. Add the diced tomatoes, prunes, garam masala and potatoes and cook covered for 20 minutes into a thick, spicy stew.

4. Meanwhile parboil the washed rice, soaked for 30 minutes, in the salted spiced water (bay leaves, cardamom, cloves, cinnamon) for 6 minutes and drain.

5. Layer the rice over the chicken stew, sprinkle with the mint and coriander and drizzle with the remaining ghee. Cover tightly and steam over the lowest heat for 25-30 minutes.

6. Serve scooped from the bottom, with raita and pickled onions.

Tip: The hallmarks of Sindhi biryani (Karachi, Pakistan) are potatoes and dried plums (aloo bukhara), which add a sweet-sour note, plus lots of green chilli: it's one of the hottest biryanis.