Chicken biryani
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.6 out of 5.824 ratingsRate
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A great one-pot rice dish that still tastes great a few days later – perfect for leftovers
Easily halved
Egg-free
High-protein
Low sugar
Nut-free
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Squash & coconut curry
A star rating of 4.2 out of 5.69 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g basmati rice
-
25g butter
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1 large onion
finely sliced
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1 bay leaf
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3 cardamom pods
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small cinnamon stick
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1 tsp turmeric
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4 skinless chicken breasts
cut into large chunks
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4 tbsp balti curry paste
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85g raisins
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850ml chicken stock
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30g coriander
½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve
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Nutrition: per serving
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kcal660
-
fat16g
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saturates5g
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carbs79g
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sugars17g
low
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fibre4g
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protein49g
high
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salt2.11g
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Method
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step 1
Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
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step 2
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.
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step 3
Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
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step 4
Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
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step 5
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.
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step 6
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.
RECIPE TIPS
LEFT OVER RICE
The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.
Recipe from Good Food magazine, September 2007
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A star rating of 4.6 out of 5.824 ratings
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