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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If you are like us and enjoy Indian food but are a bit daunted by the idea of cooking it then this biryani could be a good place to start for you. It is a fairly easy one dish meal and you can control the spice levels by picking the strength of curry paste that your family would enjoy. Ingredients:
11 1/2 ounces basmati rice |
1 ounce butter |
1 large onion, finely sliced |
1 bay leaf |
3 cardamom pods |
1 small cinnamon stick |
1 teaspoon turmeric |
4 skinless chicken breasts, cut into large chunks |
4 tablespoons curry paste |
3 ounces raisins |
30 fluid ounces chicken stock |
3/4 cup fresh coriander, chopped |
1/8 cup sliced almonds, toasted |
Directions:
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 and other whole spices for 10 minutes.
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.
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 minutes.
6. Turn off the heat and leave for 10 minutes.
7. Stir well, mixing through half the coriander.
8. To serve, scatter over the rest of the coriander and the almonds.
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