Chicken Biryani

(Via Food)

 

INGREDIENTS

SERVINGS 4

• 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

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.