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Chicken Biryani


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.


CHICKEN BIRYANI

| Serves: 4  | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes |


Ingredients: 


  • 300g basmati rice
  • 25g butter
  • 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) 
  • 60g sultana's
  • 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 don't put any of that green s**t in!!)

Instructions:


  • 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.



 | Author: Beth Sachs | Date: 1st March 2010 |




Comments

  1. That looks great & so much easier than the biryani I made a week ago, I'll have to try your version.

    ReplyDelete
  2. It looks wonderful and so flavorful - I love dishes like this.

    ReplyDelete
  3. Beth, that looks simply wonderful.

    Maria
    x

    ReplyDelete
  4. This will give us our fix and cure cravings for delicious Indian foods.

    ReplyDelete
  5. Looks delicious. I can see why your husband went sneaking! May I suggest you use diced, skinless chicken thighs instead of breast next time? Much better in a biryani/pulao!

    ReplyDelete
  6. Biryani was the first curry I ever had in an Indian restaurant (1976) and I haven't had one for I don't know how long now. Your recipe sounds good and I think I have a jar of Tikka paste in the fridge.

    ReplyDelete
  7. This chicken biryani looks delicious,. and I think it is easy to make by just following this well-explained procedures provided together with some suggestions from you. thank you for sharing it.. :)

    ReplyDelete

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