Chicken biryani

Ingredients

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

• Butter

  Unsalted

  100g

• Onions

  Raw

  1 large or 150g

• Bay

  Castella

  100g

• Cardamom

  Spices

  300g

• Cinnamon

  Spices, ground

  100g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• Curry paste

  4 tbsp or 60g

• Raisins

  Seedless

  1 raisins or 0.5g

• Chicken stock

  Soup, home-prepared

  100g

• Almonds

  Nuts, raw

  50g

Directions

1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
2. Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
3. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
4. Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
5. 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.
6. Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
7. Recipe by: Good Food team (source: https://www.bbcgoodfood.com/recipes/chicken-biryani)