Chicken biryani

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PREP: 10 MINS
COOK: 30 MINS
SERVES 4

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

Ingredients

  • 300g basmati rice
  • 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 curry paste (we used Patak’s balti paste)
  • 85g raisins
  • 850ml chicken stock
  • 30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

Method

  1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
  2. 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.
  3. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
  4. Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
  5. 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.
  6. 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. 

Recipe from Good Food magazine, September 2007

By Good Food
Credit: www.bbcgoodfood.com

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