Chicken Biryani by Chef Montaser

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

• Ready In: 1 hr
• Serves: 4

Ingredients

• 300  g basmati rice
• 25  g butter
• 1  large onion, finely sliced
• 1  bay leaf
• 3  cardamom pods
• 1  small cinnamon stick
• 1  teaspoon turmeric
• 4  skinless chicken breasts, cut into large chunks
• 85  g raisins
• 850  ml  chicken stock
•  chopped  coriander, to serve
•  toasted  sliced almonds, to serve

Directions

1. Method.
2. 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.
3. 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 coriander. To serve, scatter over the rest of the coriander and the almonds.