Cooking time40 Min
It can be described as an ideal one-pot rice dish that can still be served up a few days later and ideal for leftovers. Many people have become ardent fans of the unique taste of this chicken biryani. Easily available ingredients and easy-to-follow guidelines make this recipe immensely popular among a large group of people.
The rice should be soaked in warm water.
Then, you have to wash the rice using cold water until water runs clear.
The butter needs to be heated in a saucepan.
Add onions with the bay leaf and all other spices.
Cook for 10 minutes.
The turmeric should be sprinkled in.
Then, you need to add the chicken and curry paste.
Cook until it turns aromatic.
The next step is to add the rice.
Add the raisins.
Add the chicken stock.
The pan should be covered with a tight-fitting lid.
Bring to a hard boil and then, lower the heat to a minimum.
Then again, you have to cook the rice for another 5 minutes.
The heat should be turned off and leave for 10 minutes.
The following step is to mix the half of coriander and stir well.
Before serving, scatter the remaining coriander and almonds to improve the appearance and taste.
- Basmati rice – 300 grams.
- Butter – 25 grams.
- Finely sliced large onion – 1 no.
- Cardamom pods- 3 nos.
- Bay leaf – I no.
- Cinnamon stick – a small one.
- Turmeric – 1 tablespoon.
- Skinless chicken breast – 4 Nos. (It should be cut into large chunks).
- Curry paste – 4 tablespoons. (We always recommend Patak’s balti paste).
- Raisin – 85 grams.
- Chopped coriander – to serve.
- Toasted, flaked almonds – to serve.
- Chicken stock – 850 ml.