Chicken biryani

• basmati rice↗300g g
• butter↗25g g
• large onion↗1

  finely sliced

• bay leaf↗1
• cardamom pods↗3
• cinnamon stick↗small
• turmeric↗1 tsp tsp
• skinless chicken breasts↗4

  cut into large chunks

• balti curry paste↗4 tbsp tbsp
• raisins↗85g g
• chicken stock↗850ml ml
• coriander30g g

  ½ chopped, ½ leaves picked and 2 tbsp toasted almonds, to serve

Step-by-step instructions

1. 1

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

2. 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. 3

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

4. 4

   Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

5. 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. 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.