Main course 1/2

chicken biryani recipe

serves: 4

300 g basmati rice

25 g butter

1 large onion, finely sliced

1 bay leaf

3 cardamom pods

1 small cinnamon stick

1 teaspoon turmeric

4 chicken breasts, sliced

4 tablespoons curry paste

85 g raisins

850 ml chicken stock

coriander, chopped

      Method:

1. Soak the rice in warm water, then wash in cold until the water runs clear.
2. Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste, cook till fragrant.
3. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum, cook the rice for another 5 minutes. Turn off the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
4. To serve scatter over the rest of the coriander.