CHICKEN BIRYANI

DESCRIPTION:
A great one-pot rice dish that can still be served up a few days later, perfect for leftovers.
Prep: 10 mins
Cook: 30 mins
Difficulty: Easy
Serves: 4




NUTRITION:
Per serving 
  k calories: 617
  protein: 49g
  carbs: 83g
  fat: 12g
  saturates: 4g
  fiber: 2g
  sugar: 19g
  salt: 2.01g
 
INGREDIENTS:
  300g basmati rice

  25g butter

  1 large onion, finely sliced

  1 bay leaf

  3 cardamom pods

  small cinnamon stick

  1 tsp turmeric

  4 skinless chicken breasts, cut into large chunks

  4 tbsp curry paste

  85g raisins

  850ml chicken stock

  chopped coriander and toasted flaked almonds to serve

PROCEDURE:

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. 

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 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 and the almonds.

Recipe from Good Food magazine, September 2007