Chicken Tandoori with Vegetable Biryani

For the Chicken: 1. Prepare the chicken by removing the skin. Make three deep cuts on each side of the pieces. 2. Place the chicken in a bowl and rub with the lemon juice and salt. 3. Mix remaining marinade ingredients and rub into the meat. 4. Place in the fridge for 24 hours (2 hours minimum). 5. To cook the chicken, preheat the oven to 425° F and place the meat on a flat tray with some baking paper. Roast the chicken for 30 minutes on one side, flip to the other, and continue on the grill setting for another 10-15 minutes. 6. Rest under foil for 5 minutes before serving. For the Vegetable Biryani 1. Soak the washed rice in water for 30-50 minutes. 2. In a large frying pan or pot over medium heat, heat the ghee (or vegetable oil) and fry the cinnamon, cardamom, cloves, and star anise for 2 minutes. 3. Add sliced red onion and garlic and ginger paste, and cook for 5 minutes. 4. Turn up the heat and add the potatoes, carrot, and green beans, as well the salt, and cook until ingredients start to brown (~10 minutes). 5. Lower the heat and mix in the garam masala, turmeric, paprika, and cumin. 6. Add the yoghurt, rice, and stock, bring to a boil and reduce the heat to a simmer. Cover with a lid and continue cooking for 20 minutes or until the rice absorbs all the liquid. 7. Mix with a spin, replace cover, and cook for another 15-20 minutes. 8. Drizzle with lemon juice and serve.