Chicken Biryani

Name: Chicken Biryani
Total time: 1800 s
Yield: 4 person
Cuisine: Pakistani
Ingredients: 300 g basmati rice; 25 g butter; 1 large onion, finely sliced; 1 bay leaf; 3 cardamom pods; stick small cinnamon; 4 skinless chicken breasts, cut into large chunks; 1 tsp turmeric; 4 tbsp curry paste (we used Patak's balti paste); 850 ml chicken stock; 85 g raisins; 30 g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

Falak Noor @cook_17971741

This chicken biryani recipe has been one of the most requested reader recipes and I’m so excited to share it with you today. Succulent, juicy pieces of chicken are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy..

Falak Noor @cook_17971741

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Ingredients

30min

4 person

300 gbasmati rice
25 gbutter
1large onion, finely sliced
1bay leaf
3cardamom pods
sticksmall cinnamon
4skinless chicken breasts, cut into large chunks
1 tspturmeric
4 tbspcurry paste (we used Patak's balti paste)
850 mlchicken stock
85 graisins
30 gcoriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

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Steps

30min

1

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
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.
3

Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
4

Stir the rice into the pan with 85g Raisins, then pour over 850ml chicken 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 mins.
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 15 g coriander and 2 tbsp toasted almonds.