Chicken Biryani
Chicken, basmati rice and raisins come together in this South Asian biryani, fragrant with cardamom and cinnamon and simmered on the stove.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- medium
- 1
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.
- 2
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.
- 3
To serve scatter over the rest of the coriander and the almonds.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
