Chicken Biryani

"Delicious one-pot meal."
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Soak the rice in warm water, then wash in cold until the water runs clear.
  • Heat the 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; cook till 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; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
  • To serve scatter over the rest of the coriander and the almonds.

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Reviews

  1. AmandaInOz
    Delicious, simple and super quick, this is a perfect weeknight meal! I used ghee in place of the butter and cassia bark in place of the cinnamon stick. For the curry paste, I went with a hot madras. It was comforting and yummy. This made 6-8 servings for us. Thanks for posting! Made for PAC Fall 2009.
     
  2. Gillian E.
    I am fascinated with Indian Dishes
     
  3. albertlunalover
    I would love if someone would help me learn about Indian food.
     
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Tweaks

  1. AmandaInOz
    Delicious, simple and super quick, this is a perfect weeknight meal! I used ghee in place of the butter and cassia bark in place of the cinnamon stick. For the curry paste, I went with a hot madras. It was comforting and yummy. This made 6-8 servings for us. Thanks for posting! Made for PAC Fall 2009.
     

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