Biryani

Ingredients:

 

• 300 g basmati rice

• 25 g 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

• 85 g raisins

• 850 ml chicken stock

• coriander, chopped

• sliced almonds

 

Directions:

 

1: Soak the rice in warm water, then wash in cold until the water runs clear.

 

2: Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.

 

3: Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.

 

4: To serve scatter over the rest of the coriander and the almonds.