Chicken Biriyani

Chicken Biriyani

This dish is the perfect dish for a tasty, quick, mid week meal. It tastes even better then next day 🙂

300g basmati rice

25g butter

1 large onion – finely sliced

3 cardamom pods

small cinnamon stick

1 bay leaf

1 tsp turmeric

1 green chilli

4 skinless chicken breasts, cut into large chunks

4 tbsp curry paste (I used Patak’s Masala paste)

85g raisins

850ml chicken stock

chopped coriander and toasted flaked almonds to serve

  1. Soak the rice in warm water, then wash in cold until the water runs clear.
  2. Heat butter in a saucepan and cook the onions with the bay leaf, other whole spices and chilli for 10 mins.
  3. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
  4. 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 and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

Tip: I removed the cardamom before serving. They are difficult to find though so don’t worry if you can’t find them all.

Tip: I also made a yogurt dressing to go with the curry.

Thanks to


Posted on June 2, 2012, in Mains, Meat, Quick bites. Bookmark the permalink. Leave a comment.

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