HOW TO MAKE BIRYANI CHICKEN CURRY RECIPES
CHICKEN BIRYANI RECIPE - BBC GOOD FOOD
A great one-pot rice dish that still tastes great a few days later – perfect for leftovers
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
- 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.
- Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
- Stir the rice into the pan with 85g raisins, then pour over 850ml chicken 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 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
Nutrition Facts : Calories 617 calories, FatContent 12 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 83 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 2 grams fiber, ProteinContent 49 grams protein, SodiumContent 2.01 milligram of sodium
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