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Chicken Biryani

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October 16, 2016 / Indian / By
Rachael

 India's cuisine is amongst the best in the world and is easy to recreate in your own kitchen. Chicken Biryani is a fragrant dish often served at weddings or at the end of a fasting in Ramadan. Biryani is atually an Urdu word and may have originated for the Persian word birinj- or rice. The biryani we know today is believed to have developed in the Mughal Royal kitchens of India.

This recipe is easy to do and makes a delicious supper.

Ingredients

300g basmati rice

1 large onion, finely chopped

25g butter

3 cardamom pods

1 bay leaf

1 teaspoon turmeric

1 small cinammon stick

4 skinless chicken breast, chopped into chunks

2 tbsp mild curry powder

1 litre chicken stock

flaked almonds and coriander to serve

 

Method

Heat the butter in a pan and cook the onions with the bay leaf, cardamom, and cinnamon for 10 minutes. Add the turmeric and then the chicken and curry powder. Stir until this smells aromatic.

Stir the rice and raisins into the pan and add the stock. Cover the pan with a lid, bring it to the boil and then lower the heat so it is minimal. Cook the rice for a further 5 minutes and then turn off the heat. Leave the pan for a further 10 minutes

Stir the mixture well and add half the coriander. When you are ready to serve the meal add the almond flakes and remaining coriander.

 

 

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Country: India

Province/State: Punjab

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