All-time top 20 recipe for 4 people, takes only 30 mins; recipe has basmati rice, butter, onion, bay leaf, cardamom pod, cinnamon stick, turmeric, chicken breast, curry paste, raisin, chicken stock and coriander.
Chicken biryani
Course: All-time top 20
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: 30g coriander, 1/2 chopped, 1/2 leaves picked and 2 tbsp toasted flaked almonds, to serve
- Turmeric: 1 tsp turmeric
- Chicken Breast: 4 skinless chicken breasts, cut into large chunks
- Onion: 1 large onion, finely sliced
- Butter: 25g butter
- Bay Leaf: 1 bay leaf
- Chicken Stock: 850ml chicken stock
- Basmati Rice: 300g basmati rice
- Raisin: 85g raisins
- Curry Paste: 4 tbsp curry paste (we used Patak's balti paste)
- Cardamom Pod: 3 cardamom pods
- Cinnamon Stick: small cinnamon stick
Directions
- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
- Heat 25g butter in asaucepanand cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
- Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
- Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
- 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.
- 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.
