Recipe Ingredients
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300g pishori rice
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25g butter
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1 large finely sliced onion
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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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4 skinless chicken breasts
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Small cinnamon stick
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1 tsp turmeric
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4 tbsp curry paste
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85g raisin
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Chicken stock
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Chopped coriander
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300 ml milk
Recipe Instructions
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Wash the rice until water from the rice is clear.
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Soak the rice in warm water for 30 minutes.
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Pour water in a large cooking pot (Put whatever amount of water. There is no need to measure it because all that is needed is to pre-cook the rice).
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Heat butter in a pan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
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Stir the rice in half a glass of milk, then pour over the stock.
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Stir from time to time to avoid sticking and burning and let the chicken cook.
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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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Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.
About Chicken Biryani
Biryani is a South Asian mixed rice dish of the Indian subcontinent. It is also known as biriani, birani or biriyani.
Biryani initially originated from India yet was taken up by occupants of the Kenyan drift who have made it one of their mark suppers.