Name: Chicken biryani
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
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 balti curry paste; 85g raisins; 850ml chicken stock; 30g coriander ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

Chicken biryani

A great one-pot rice dish that still tastes great a few days later – perfect for leftovers

40 min total 10 min prep 30 min cook 4 660 cal

Instructions

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1 Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
2 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.
3 Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
4 Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
5 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.
6 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.