Chicken, Spinach & Potato Biryani with Tikka Masala

Method

1. Preheat the oven to 350°F. Lightly grease a 2-quart baking dish.
2. Rinse the basmati rice in a sieve under cold running water. Bring a saucepan of salted water to a boil, add the rice, reduce the heat, and simmer uncovered, stirring occasionally, for 5 minutes. Drain well.
3. Meanwhile, heat 1 tablespoon of olive oil in a very large skillet over medium-high heat. Add the sliced onion and cook, stirring often, until browned and crisp, about 5 to 6 minutes. Remove the onion from the skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped potatoes and 1/2 teaspoon of salt. Cook, stirring frequently, until the potatoes are tender and browned, 8 to 10 minutes. Remove the potatoes from the skillet.
5. Add the baby spinach to the skillet in two batches, cooking and stirring over medium heat just until wilted. Transfer the spinach to a colander and press to remove excess liquid.
6. Spread the cooked chicken evenly in the prepared baking dish. Pour the tikka masala sauce over the chicken, then top with half of the cooked onions. Layer the wilted spinach, then the potatoes, and finally the rice. Pour 1 cup of water evenly over the layers.
7. In a small bowl, stir together the melted ghee (or butter), curry powder, and the remaining 1/2 teaspoon of salt. Drizzle this mixture over the top of the rice, then sprinkle with the remaining cooked onions.
8. Cover the baking dish tightly with a lid or foil. Bake until the rice is tender and the liquid is absorbed, about 45 to 50 minutes. Garnish with chopped fresh mint and serve with naan and/or lemon wedges.