Chicken biryani

Dinner with 12 ingredients.

Servings: 4

Total time: 40 minutes

Ingredients

• 85 gram raisins
• 850 millilitre chicken stock
• 1 bay leaf
• 1 teaspoon turmeric
• 300 gram basmati rice
• 30 gram coriander 1/2 chopped, 1/2 leaves picked and 2 tbsp toasted flaked almonds, to serve
• 4 tablespoon balti curry paste
• 3 cardamom pods
• 1 large onion finely sliced
• small cinnamon stick
• 4 skinless chicken breasts cut into large chunks
• 25 gram butter

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.