Chicken biryani

Recipe Information

Ingredients

• 1 cup basmati rice

• 1 1/2 tablespoons butter

• 1 large onion, finely sliced

• 1 bay leaf

• 3 cardamom pods

• 1 small cinnamon stick

• 1 teaspoon turmeric

• 4 chicken breasts, sliced

• 4 tablespoons curry paste

• 1/2 cup raisins

• 3 1/2 cups chicken stock

• 4 tablespoons coriander, chopped

• 1 tablespoon sliced almonds

Directions

• Soak the rice in warm water for 5 minutes and then wash with cold water.

• Heat the butter in a saucepan and fry the onions, bay leaf, and other whole spices for about 10 minutes.

• Sprinkle the turmeric in the pan, add the chicken along with curry paste, and cook until the chicken is tender.

• Add the rice and raisins in to the pan and pour in the stock.

• Cover the pan tightly with a lid and bring the contents to a hard boil.

• Lower the heat and cook the rice for 5 more minutes.

• Turn off the heat and let the pan cool at room temperature for 10 minutes.

• Open the lid and mix half of the coriander in the main dish while stirring.

• Garnish with sliced almonds and the rest of the coriander.

Nutrition (per serving)

• Calories: 779 cal

• Total fat: 24g

• Saturated fat: 8g

• Cholesterol: 113mg

• Sodium: 514mg

• Carbohydrate: 98g

• Fiber: 5g

• Protein: 43g