CHICKEN BIRYANI

A delicious one-pot Indian rice dish that only takes 30 minutes to make!

 

Ingredients: Serves 3

Marinade:

600g/21oz Boneless Chicken Thighs, cut into large chunks

150g/5.3oz Plain Yoghurt

1/4 Tsp Turmeric

1 Tsp Mild Chilli Powder

2 Tsp Ground Cumin

2 Tsp Ground or Crushed Coriander

1 Tsp Cinnamon

2 Tbls Lemon Juice

 

Biryani:

300g/10.6oz Basmati Rice

50g/1.76oz Butter, divided

1 Large Onion, sliced

3 Cardamom Pods

1 Small Cinnamon Stick

1 Bay Leaf

1 Tsp Turmeric

1 Tbls Pataks Mild Curry Paste

800ml Chicken Stock

1/2 Cup Rasins

Toasted Almonds or Cashews for Garnish

 

Method:

Marinade the chicken pieces at least 2 hours before cooking, the longer the better.

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

In a large deep pan heat 25g/1oz of the butter and brown the chicken from both sides (do not overcrowd the chicken in the pan). Remove and set aside.

Clean the pan and add the remaining butter, when melted, fry the onions with the bay leaf, cardamom pods and cinnamon stick for 10 minutes. Now add the turmeric and curry paste. Stir through then add the chicken with their juices.

Stir the rice and raisins into the pan then pour over the chicken stock and mix through.

Cover the pan with a lid and bring to a boil, then lower the heat to a minimum and cook the rice for another 5 minutes.

Turn off the heat and leave for 10 minutes. Stir well, mixing through and serve with toasted almonds or cashews on top.

Enjoy!