Chicken Biryani

• basmati rice↗300 g
• butter↗25 g
• large onion, finely sliced↗1
• bay leaf↗1
• cardamom pods↗3
• small cinnamon stick↗1
• turmeric↗1 teaspoon
• chicken breasts, sliced↗4
• curry paste↗4 tablespoons
• raisins↗85 g
• chicken stock↗850 ml
• coriander, chopped
• sliced almonds↗

Step-by-step instructions

1. 1

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

2. 2

   Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.

3. 3

   Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.

4. 4

   To serve scatter over the rest of the coriander and the almonds.