Quick and easy chicken biryani

By Hope Malau
20 April 2016

A family meal that’s bound to impress, with great fragrance and taste.

Serves: 6 Preparation: 10 min Cooking: 25 min

  • 500 ml (2 c) rice
  • 25 g butter
  • 1 onion, chopped
  • 1 bay leaf
  • 3 cardamom pods, crushed
  • 1 cinnamon stick
  • 5 ml (1 t) turmeric
  • 4 chicken breasts, cubed
  • 60 ml (¼ c) curry paste
  • 80 ml (? c) raisins
  • 750 ml (3 c) chicken stock
  • coriander, chopped

1. Wash the rice in cold water until the water runs clear.

2. Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 5 minutes. Sprinkle in the turmeric, then add the chicken and curry paste. Cook until aromatic.

3. Stir the rice into the pan with the raisins, then pour the stock over. Place a tight-fitting lid on the pan and bring to a boil, then lower the heat, cook the rice for another 5 minutes. Turn off the heat and leave for 10 minutes. Stir well, mixing through half the coriander.

4. To serve scatter the rest of the coriander over.

You may also like: Lamb biryani

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