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Chicken Biryani

Seriously delicious!!! As good as any curry take-away, this super simple chicken and rice dish is perfectly spiced. The fragrances of cardamom, cinnamon, and bay leaf combine to give everything a lovely flavor, and the turmeric adds a bit of drama by turning everything a gorgeous amber hue. Fresh cilantro and toasted almonds complete the presentation. Don’t leave out the raisins, their subtle sweetness is part of the magic here!

Chicken Biryani

10½ oz. basmati rice (1½ cups)
2 tbs. butter
1 large onion, halved and finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp. ground turmeric
4 boneless, skinless chicken breasts, cut into large chunks
4 tbs. curry paste (we used Patak’s Mild)
3 oz. raisins (¾ cup)
3 ½ cups chicken stock
handful chopped cilantro, to finish
toasted, flaked almonds, to serve

Soak the rice briefly in warm water, then rinse in cold until the water runs clear. Heat the butter in a saucepan and cook the onions gently with the bay leaf, cardamom pods, and cinnamon stick, for 10 minutes. Sprinkle in the turmeric, then add the chicken and curry paste. Cook until aromatic.

Stir in the rice and the raisins, then pour in the chicken stock. Bring to a hard boil, reduce the heat, cover and simmer for 10-12 minutes, until the chicken in nearly done. Turn off the heat and leave for 10 minutes. Stir well, mixing in half of the cilantro. To serve, scatter with remaining cilantro and almonds.

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