Chicken biryani
Ingredients
Butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…Onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…Turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…Method
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.
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