Chicken Biryani
Recipe type: one pot meal
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 300g basmati rice
  • 25g butter
  • 1 clove of garlic, chopped
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • 1 small cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breasts, cut into large chunks
  • 4 tbsp curry paste (I use madras)
  • 850ml chicken stock
  • 2 vine tomatoes, peeled and chopped
  • fresh coriander
  1. Heat the butter in a saucepan and cook the onions with the bay leaf, cardamom and cinnamon stick for about 10 minutes.
  2. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
  3. Stir the rice into the pan, 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 minutes.
  4. Add the tomatoes and some fresh coriander to garnish.
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