Chicken Biryani

Submitted by Sarah_Jayne

"If you are like us and enjoy Indian food but are a bit daunted by the idea of cooking it then this biryani could be a good place to start for you. It is a fairly easy one dish meal and you can control the spice levels by picking the strength of curry paste that your family would enjoy."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 11 1⁄2 ounces basmati rice
• 1 ounce 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
• 4 tablespoons curry paste
• 3 ounces raisins
• 30 fluid ounces chicken stock
• 3⁄4 cup fresh coriander, chopped
• 1⁄8 cup sliced almonds, toasted

directions

1. Soak the rice in warm water, then wash in cold until the water runs clear.
2. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes.
3. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
4. Stir the rice into the pan with the raisins, then pour over the stock.
5. 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.
6. Turn off the heat and leave for 10 minutes.
7. Stir well, mixing through half the coriander.
8. To serve, scatter over the rest of the coriander and the almonds.

Reviews

[Leslie]

Wow! This recipe will be repeated many times in my household. We loved it! Very simple and fast to put together, clear instructions for a quick family meal. I added a little toasted coconut to the top for extra flavour. Thanks for posting, this was GREAT! Made for ZWT 6 :)

 

[Fairy Nuff]

Wow - I found this to be a not only tasty but fairly quick and extremely versatile recipe. I used red curry paste, omitted the raisins (no one here will eat them in curries) and replaced one cup of water with light coconut milk. Served with garlic naan bread. We really enjoyed this recipe and I'll definitely use it again - there are so many curry pastes out there that the variations are virtually limitless. Thanks so much for the recipe!