Chicken biryani recipe | Good Food

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

Method

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