Chicken Biryani

Name: Chicken Biryani
Ingredients: 300 g basmati rice; 25 g butter; 1 large onion, finely sliced; 1 bay leaf; 3 cardamom pods; 1 small cinnamon stick; 1 teaspoon turmeric; 4 chicken breasts, sliced; 4 tablespoons curry paste; 85 g raisins; 850 ml chicken stock; coriander, chopped; sliced almonds

13 ingredients

4 steps

Ingredients

300 g basmati rice
25 g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
1 small cinnamon stick
1 teaspoon turmeric
4 chicken breasts, sliced
4 tablespoons curry paste
85 g raisins
850 ml chicken stock
coriander, chopped
sliced almonds

Directions

1

Soak the rice in warm water, then wash in cold until the water runs clear.
2

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.
3

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.
4

To serve scatter over the rest of the coriander and the almonds.