Chicken Biryani
photo by AmandaInOz
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 300 g basmati rice
- 25 g butter
- 1 large onion, finely sliced
- 1 bay leaf
- 3 cardamom pods
- 1 small cinnamon stick
- 1 teaspoon turmeric
- 4 chicken breasts, sliced
- 4 tablespoons curry paste
- 85 g raisins
- 850 ml chicken stock
- coriander, chopped
- sliced almonds
directions
- Soak the rice in warm water, then wash in cold until the water runs clear.
- 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.
- 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.
- To serve scatter over the rest of the coriander and the almonds.
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Reviews
-
Delicious, simple and super quick, this is a perfect weeknight meal! I used ghee in place of the butter and cassia bark in place of the cinnamon stick. For the curry paste, I went with a hot madras. It was comforting and yummy. This made 6-8 servings for us. Thanks for posting! Made for PAC Fall 2009.
Tweaks
-
Delicious, simple and super quick, this is a perfect weeknight meal! I used ghee in place of the butter and cassia bark in place of the cinnamon stick. For the curry paste, I went with a hot madras. It was comforting and yummy. This made 6-8 servings for us. Thanks for posting! Made for PAC Fall 2009.