Chicken biryani rice

By: greenfields September 03, 2021
One pot rice dish, simple to make and full of aromatic spices, warming and comforting
Prep: 15m Cook: 30m Total: 45m
Rating
0 from 0 votes
Complexity: Simple
Servings: 4

Ingredients

4 chicken breasts
Cut into large bite size chunks
300 g basmati rice
3 Greenfields green cardamon pods
1 Greenfields bay leaf
1 Greenfields Cinnamon stick
small
1 tsp Greenfields turmeric
25 g butter
4 tbsp Balti curry paste
850 ml chicken stock
raisins
large handful
1 brown onions
large
30 g fresh coriander
1 lime
sliced
Servings

Instructions

Heat 25g butter in a saucepan and add the sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins until the onion is softened.
While the onion soak the 300g basmati rice in warm water then wash in cold water, put to one side.
Add 1 tsp turmeric to the pan, then add the chicken breast pieces and 4 tbsp curry paste. Cook until aromatic.
Stir the basmati rice into the pan, add the raisins, then pour over 850ml chicken stock.
Place a lid on the pan and bring to a boil, then lower the heat to a minimum and simmer for further 5 mins. Ensure chicken is cooked through - no pink meat.
Turn off the heat and leave to settle for 10 mins.
Stir well and mixing through the chopped coriander.
Serve with a few mint leaves scattered and a couple of slices of lime - optional.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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