Chicken Biryani
This aromatic chicken biryani is a delightful dish that brings together fragrant basmati rice, tender chicken chunks, and a medley of spices. The combination of savory curry paste, sweet raisins, and a hint of turmeric creates a symphony of flavors that will surely impress your taste buds. Top it off with fresh coriander and toasted almonds for a dish that is as visually appealing as it is delicious.
— Constant Cookbook
Ingredients
- 300g basmati rice
- 25g butter
- 1 large onion , finely sliced
- 1 bay leaf
- 3 cardamom pods
- small cinnamon stick
- 1 tsp turmeric
- 4 skinless chicken breasts , cut into large chunks
- 4 tbsp curry paste (we used Patak's balti paste))
- 85g raisins
- 850ml chicken stock
- chopped coriander and toasted flaked almonds to serve
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 617 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 83 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 49 grams protein
- Sodium Content: 2.01 milligram of sodium
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