Chicken Biryani

Name: Chicken Biryani
Ingredients: 1 1/3 lbs bonelss chicken thighs, trimmed, chopped; 1/3 cup korma curry paste; 2 tbsp vegetable oil; 1 None large yellow onion, thinly sliced; 1/2 cup basmati rice; 1 lbs pumpkin, peeled, cut into 1/2 inch pieces; 1/2 cup chicken stock; 5.25 oz frozen peas; 1/8 cup dried currants or raisins; 1.5 oz cashews, to serve; None None Cilantro, to serve

11 ingredients

3 steps

Ingredients

1 1/3 lbs bonelss chicken thighs, trimmed, chopped
1/3 cup korma curry paste
2 tbsp vegetable oil
1 None large yellow onion, thinly sliced
1/2 cup basmati rice
1 lbs pumpkin, peeled, cut into 1/2 inch pieces
1/2 cup chicken stock
5.25 oz frozen peas
1/8 cup dried currants or raisins
1.5 oz cashews, to serve
None None Cilantro, to serve

Directions

1

Toss chicken in half the curry paste to coat. In a large frying pan, heat half the oil over moderately high heat. Cook chicken, in batches, 2-3 mins or until browned; remove from pan.
2

In a large saucepan, heat remaining oil. Add onion and cook, stirring, 5 mins or until soft. Stir in remaining curry paste and cook 2 mins. Add rice and pumpkin and stir to coat rice in curry paste. Add stock; bring to a boil. Arrange chicken in a single layer over rice. Reduce heat. Simmer, covered, 12 mins (don't lift lid).
3

Add peas and currants or raisins to pan. Cover and let stand 10 mins (don't lift lid). Spoon into serving dishes. Serve sprinkled with cashews and cilantro.