Chicken biryani - Secretsfrommyapron

Nutrition and extra info

Easily halved

kcal617

fat12g

saturates4g

carbs83g

sugars19g

fibre2g

protein49g

salt2.01g

Ingredients

Method

300g basmati rice

25g butter

butt-err

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

1 large onion, finely sliced

un-yun

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

1 bay leaf

3 cardamom pods

small cinnamon stick

1 tsp turmeric

term-er-ik

Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

4 skinless chicken breasts, cut into large chunks

4 tbsp curry paste (we used Patak’s balti paste)

85g raisins

850ml chicken stock

30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
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.
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.