Biryani Chicken

Marsha Gardner

By
@mrdick1950

This dish originated in Persia and then transported to India. In Persian Biryani means fried or roasted.


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Comments:

Serves:

4

Cook:

40 Min

Ingredients

2 c
basmati rice
2 Tbsp
butter, unsalted
1 large
onion
1
bay leaf
3
cardamom pods
1 small
cinnamon stick or 1 teaspoon ground cinnamon
1 tsp
turmeric, ground
4
chicken breast halves, skinless and boneless cut into large chunks
2 tsp
hot curry powder
1/2
handful raisins
qt
chicken stock
handful of cilantro, chopped
handful of almond, sliced and toasted

Directions Step-By-Step

1
Wash the rice 3 times and set aside to drain.

Heat the butter in the saucepan and cook onion with bay leaf, cardamom pods and cinnamon for 10 minutes.

Sprinkle turmeric and add chicken, curry and cook for few minutes.
2
Add rice and raisins, mix well and cook for few minutes till aromatic. Add stock and bring to boil. Cover and cook for 10 minutes.

Turn off the heat - don't lift the lid on the pan! Leave for 20 minutes to sit. Before serving add almonds and coriander.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy