Biryani Chicken

Name: Biryani Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
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

By Marsha Gardner
@mrdick1950

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

Rating:

★★★★★ 1 vote5

Comments:

9 Comments

Serves:

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
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How to Make Biryani Chicken

Step-by-Step

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.
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.

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