Slow-Cooked Cantonese Chicken Biryani

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Turn the heat up, add the chicken biryani, and cook until deeply browned and aromatic.
4. Fold in the chicken stock and season generously; give everything a minute to come together.
5. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Plate it up while hot and pass extra at the table.