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Chicken Biryani


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"This is a good main dish"

Serves 2 | Prep Time 15 minutes | Cook Time 30 minutes

Why I Love This Recipe

Special chicken


Ingredients You'll Need

25g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts, cut into large chunks
4 tbsp balti curry paste
85g raisins
850ml chicken stock
30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve
300g basmati rice


Directions

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.


Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.


Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.


Stir the rice into the pan with 85g raisins, then pour over 850ml chicken 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 mins.


Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.


Pairs Well With

lemonade


Questions, Comments & Reviews


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