Chicken Biryani
Ready In: 40 mins
Serves: 4
Ingredients
- 10 ounces basmati rice
- 1 ounce butter
- 1 large onion, finely sliced
- 1 bay leaf
- 3 cardamom pods
- 1⁄2 stick cinnamon
- 1 teaspoon turmeric
- 4 boneless skinless chicken breasts, cut into large chunks
- 4 tablespoons medium curry paste
- 2 ounces raisins
- 3 1⁄2 cups chicken stock
- 2 tablespoons cilantro, chopped
- 2 tablespoons sliced almonds
Directions
- Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes
- Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
- Stir the rice into the pan with the raisins, then pour over the stock.
- Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 minutes
- Turn off the heat and leave for 10 minutes
- Stir well, mixing through half the cilantro. To serve, scatter over the rest of the cilantro and the almonds.
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