Chicken Biryani

Name: Chicken Biryani
Ingredients: 2 tbsp vegetable oil; 2 tbsp butter; 1 large onion, thinly sliced; 2 garlic cloves, crushed and peeled; One 3 in (7.5cm) cinnamon stick, broken into 2 or 3 pieces; 6 cardamom pods; 6 curry leaves (optional); 3 tbsp curry powder; 1 tsp ground turmeric; 1/2 tsp ground cumin; 4 boneless and skinless chicken breasts, cut into 1in (2.5cm) pieces; 1 1/2 cups basmati rice; 1/2 cup golden raisins; 3 3/4 cups chicken stock, as needed; 2 tbsp toasted sliced almonds

15 ingredients

12 steps

Ingredients

2 tbsp vegetable oil
2 tbsp butter
1 large onion, thinly sliced
2 garlic cloves, crushed and peeled
One 3 in (7.5cm) cinnamon stick, broken into 2 or 3 pieces
6 cardamom pods
6 curry leaves (optional)
3 tbsp curry powder
1 tsp ground turmeric
1/2 tsp ground cumin
4 boneless and skinless chicken breasts, cut into 1in (2.5cm) pieces
1 1/2 cups basmati rice
1/2 cup golden raisins
3 3/4 cups chicken stock, as needed
2 tbsp toasted sliced almonds

Directions

1

Heat the oil and butter in a large flameproof casserole over medium heat.
2

Add the onion and garlic and cook, stirring often, about 4 minutes, until translucent.
3

Add the cinnamon, cardamom pods, and curry leaves, if using, and cook, stirring often, for 5 minutes, until fragrant.
4

Add the curry powder, turmeric, and cumin, and stir for 1 minute.
5

Add the chicken.
6

Add the rice and raisins and stir well.
7

Pour in enough stock to just cover the rice.
8

Bring to a boil.
9

Reduce the heat to medium-low and cover.
10

Simmer about 15 minutes or until the rice is tender and has absorbed the stock, adding more stock if the mixture becomes dry.
11

Transfer to a serving dish, fluffing the rice with a fork.
12

Sprinkle with almonds and serve hot.