Chicken Biriyani

    Serves 4

  • 300g basmati rice
  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 2 bay leaves
  • 5 cardamom pods
  • 1 small cinnamon stick
  • 1 tsp turmeric
  • 4 chicken breasts, cut into large chunks
  • 4 tbsp of curry paste/powder
  • 85g raisins
  • 850ml chicken stock
  • Chopped coriander to serve
  1. Soak rice in warm water for 20 mins, then wash under cold until water runs clear.
  2. Heat butter in a large saucepan and cook onions with bay leaves, cardamom pods and cinnamon stick for 10 mins.
  3. Sprinkle with turmeric, then add chicken and curry paste/powder and cook for 5 mins.
  4. Stir rice into the pan with raisins and pour over the stock, cover with lid and bring it to a hard boil.
  5. Lower heat to minimum and cook for 10 mins. Turn off heat and leave for 10 mins.
  6. Stir well and mix in coriander. To serve, scatter over a little more coriander.

 I often cook up a whole chicken to use during the week, so I made this with cooked chicken, stripped, and also used the stock from that, mixed with bought stock.

This is great for 2 people.  If you leave the rest till the next day, you can add some lemon and mayonnaise to make a coronation chicken and rice salad.

 

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