Chef Manju Malhi joined Paul Hollywood in his kitchen to show the master chef how to make one of India’s most popular dish, Biryani or as Paul like to call it, Biryani pie.

In her cooking, Manju Malhi combines traditional Indian cuisine with the realities of urban Western life and has come up with her own unique Brit-Indi style of food.

For her Biryani recipie, Manju rinse a portion of basmati rice and covered with water in a pan and allowed it to cook for around 10 minutes.

She then make garam masala from scratch by adding some cumin seeds, coriander seeds, green cardamom, bay leaves and some cloves to a hot pan. She heats the spices until they become brittle.

Manju made her marinade by blending the spices into a fine power and added them to natural yogurt, root ginger and crushed garlic. She then added a dash of lemon juice, olive oil, salt, and chopped chillies.

Once the mixture is stirred, chicken is then added and stored in the fridge for about 15 minutes.

Manju then heated some oil in a pan and added the chicken, while Paul made the dough for the lid by adding water to chapati flour.

Manju then put fried onions into the pan with the chicken and cooked for a few minutes. The chicken is then transferred to a second pot and assembled in layers, with the rice, roasted cashew nuts, fried onions and then repeated.

The final touch is to add milk infused saffron and chopped mint as the last layer. The pan is then sealed with the dough and place on the stove to cook for about 25 minutes.