Quick chicken biryani

By admin
06 October 2011

Serves 4

250 (1 c) basmati rice

5 ml (1 t) turmeric

500 ml (2 c) boiling water

30 ml (2 T) butter

15 ml (1 T) oil

6 chicken portions (thighs and drumsticks)

salt and freshly ground pepper

1 large onion, chopped

2 bay leaves

1 small, whole cinnamon stick

60 ml (¼ c) yellow curry paste

500 ml (2 c) chicken stock

45 ml (3 T) fresh coriander leaves

30 ml (2 T) flaked almonds

Place the uncooked rice in a mixing bowl and add the turmeric.

Cover with the boiling water and stir through.

Leave to stand for 15 minutes.

Rinse the rice in cold water and set aside until needed.

Heat half the butter and the oil in a large saucepan.

Season the chicken portions with salt and pepper and fry until brown.

Remove and set aside.

Heat the remaining butter and oil in the same saucepan and add the onion, bay leaves and cinnamon stick.

Fry over moderate heat until the onion is golden brown.

Add the curry paste and stir through.

Return the chicken to the saucepan and fry for about 10 minutes.

Stir the rice through the chicken-curry mixture and add the chicken stock.

Bring to the boil then simmer for 10-15 minutes or until the rice and chicken are done.

Season to taste.

Sprinkle over fresh coriander leaves and flaked almonds.

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