Chicken Biryani

Name: Chicken Biryani
Total time: 1800 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 300 g basmati rice; 25 g butter; 1 large onion, finely sliced; 1 bay leaf; 3 cardamom pods; stick small cinnamon; 1 tsp turmeric; 4 skinless chicken breasts, cut into large chunk; 850 ml chicken stock; 30 g coriander,½ chopped

Maheen Momin @cook_24301584

karachi Pak

#Hina_Ibrahim

Maheen Momin @cook_24301584

Saved

Ingredients

30 min

4 servings

300 gbasmati rice
25 gbutter
1large onion, finely sliced
1bay leaf
3cardamom pods
sticksmall cinnamon
1 tspturmeric
4skinless chicken breasts, cut into large chunk
850 mlchicken stock
30 gcoriander,½ chopped

Saved

Steps

30 min

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. Serve