Leftover Roast Chicken Biryani

I kind of combined 2 recipes. I didn't have garam masala so I used curry powder. I added a lot more spices from the other recipe: 2 serrano chilies and a bit of cayenne because it wasn't hot enough. Also, from the other recipe, I added 1/2 stick of cinnamon and 1 star anise, 1-1/2 tbsp of ginger paste, a squeeze of lemon juice and a couple of sprigs of fresh mint in addition to the cilantro. And a handful of coriander seeds because I bought them and then realized they weren't in the recipe but decided to use them anyway. It's good, but it needs some kind of condiment, like chutney. I didn't buy it because it was $10 for a small jar. Tomorrow, I'm going to make the Cilantro Mint Chutney. I posted that recipe.

Great recipe - I did need quite a lot more water as was suggested. I used a red chilli instead chilli flakes. Will definitely make this again - perfect for using up roast chicken left-overs.

Added ground coriander as well. Enjoyed but would consider switching the coconut milk for stock for a less creamy result.