Chicken Biryani

(Via Food)



  • 300g basmati rice
  • 25g butter
  • 1large onion, finely sliced
  • 1bay leaf
  • 3cardamom pods
  • 1small cinnamon stick
  • 4.92ml turmeric
  • 4 chicken breasts, sliced
  • 59.16ml curry paste
  • 85g raisins
  • 850ml chicken stock
  • coriander, chopped
  • sliced Almonds


  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.

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