Chicken biryani

Name: Chicken biryani
Total time: 3600 s
Yield: 6 person
Cuisine: Pakistani
Ingredients: 300 g basmati rice; 25 g butter; 1 tsp turmeric; 1 large onion, finely sliced; skinless chicken breasts, cut into large chunks; 30 g coriander, ½ chopped, ½ leaves picked; skinless chicken breasts, cut into large chunks; 850 ml chicken stock; stick small cinnamon

Ummi Ali @cook_26885654

#cpl
#zafran
Eid k din sab ki passand hy biryani ...Happy eid

Ummi Ali @cook_26885654

#cpl
#zafran
Eid k din sab ki passand hy biryani ...Happy eid

Saved

Ingredients

1 hours

6 person

300 gbasmati rice
25 gbutter
1 tspturmeric
1large onion, finely sliced
skinless chicken breasts, cut into large chunks
30 gcoriander, ½ chopped, ½ leaves picked
skinless chicken breasts, cut into large chunks
850 mlchicken stock
sticksmall cinnamon

Saved

Steps

1 hours

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 15g coriander and 2 tbsp toasted almonds.