Chicken biryani

Method

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.

Notes & thoughts

First time cooking this. The flavours on this were great, used an off the shelf curry sauce paste which had an interesting texture to it, next time I should make my own paste. The rice was a claggy in the end so I took the lid off and put the heat on for another 5 min to boil off the water. Need to revise the water rice ratio. Check regular basmati recipe for this in the future.

Filed under

Indian
Chicken
Rice
Main

Ingredients

Method

Notes & thoughts

Filed under