I don't think I've ever made a Biryani at home before, which surprises me as we all love rice and curry. This was so simple to make and turned out to be a really tasty meal. Next time I will try it with lamb and also make my own curry paste (time wasn't on my side on this particular day).
Ingredients: serves 4
300g basmati rice
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
3 skinless chicken breasts , cut into large chunks
4 tbsp curry paste (I used Tikka paste)
800ml chicken stock
Handful of Fresh Coriander - if your hubby/wife/kids will let you. My hubby's reaction when I told him what we were having for dinner was 'great...but please dont put any of that green s**t in!!)
Step 1: Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
Step 2: Stir the rice into the pan with the sultana's, then pour over the stock and season. 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. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander.
My plan was to save the leftovers and turn them into a Coronation Chicken Rice Salad for Lunch the next day. Unfortunately hubby got to them first! However, if you don't have a husband who goes sneaking around in the middle of the night looking for food, then all you need to do is stir through a couple of spoons of mayo, a squeeze of lemon and serve with a side salad.
Other recipes you might enjoy:
Cucumber and Mint Raita
Nutty Chicken Curry
Slow Cooker Chinese Chicken Curry