Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White bowl filled with a mix of green herbs, spices, chicken pieces and yellow rice.

Chicken Biryani Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

When the lid is lifted be prepared to be delighted!


Ingredients

Units Scale
  • 300 gm basmati rice
  • 25 gm unsalted butter
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods, crushed
  • 1 cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breasts, cut into chunks
  • 4 tbps curry paste (of choice)*
  • 85 gm raisins
  • 850 ml chicken stock heated
  • 30 gm fresh coriander, chopped
  • 2 tbsp toasted, flaked almonds (prepare these in advance and set aside)

Instructions

  1. Soak the rice in warm water for about 10 minutes, then wash in cold water until the water runs clear.
  2. While the rice is soaking toast the almond flakes in a small pan on medium/low heat (no oil) for 1-2 minutes until slightly browned then slide them onto a plate to cool.
  3. Slice the onion, crush the cardamon pods, cut chicken, chop coriander, toast flaked almonds, and measure the remaining ingredients so they are ready when called for in the recipe.
  4. Pour the chicken stock into a sauce pan to heat it up, don't boil it.
  5. Heat 25 gm unsalted butter in a sauté pan with a dash of oil to prevent it from burning, and cook the onion with the bay leaf, cardamom pods and cinnamon for 10 minutes over medium heat.
  6. Sprinkle the turmeric into the pan, then add the chicken and the curry paste. Cook until aromatic.
  7. Drain the rice then stir the rice into the pan, add the raisins, then pour in the heated chicken stock.
  8. Place a tight-fitting lid on the pan and bring to a rapid boil, then turn the heat down to low, and cook the rice for 10 minutes.
  9. Turn off the heat and leave for 10 minutes.
  10. Stir well, and add half of the chopped coriander.
  11. Serve garnished with the rest of the coriander and the toasted almonds.

Notes

* You can make your own curry paste, if you wish, but there are many pre-prepared pastes available that will save you a lot of hassle. Choose the paste to your taste – Madras, korma, Jalfrezi, etc.

NOTE:

  • If there is some left over, you can keep it in the fridge for 2-3 days, and then re-heat it thoroughly.
  • Freeze up to 3 months.
  • Prep Time: 10
  • Cook Time: 20
  • Category: dinner
  • Method: stove top
  • Cuisine: Asian