Description
A flavorful and aromatic Chicken Biryani made with basmati rice, tender chicken breasts, and a blend of spices simmered together with curry paste, raisins, and chicken stock. This one-pot stovetop biryani is garnished with fresh coriander and toasted almonds for a delightful and comforting meal.
Ingredients
Scale
Rice and Spices
- 300g basmati rice
- 1 bay leaf
- 3 cardamom pods
- small cinnamon stick
- 1 tsp turmeric
Chicken and Curry
- 25g butter
- 1 large onion, finely sliced
- 4 skinless chicken breasts, cut into large chunks
- 4 tbsp curry paste (Patak’s balti paste recommended)
- 85g raisins
- 850ml chicken stock
Garnish
- chopped coriander
- toasted flaked almonds
Instructions
- Prepare the rice: Soak the basmati rice in warm water for a short time. Then rinse and wash the rice in cold water repeatedly until the water runs clear to remove excess starch, ensuring fluffy rice after cooking.
- Cook the onions and spices: Heat the butter in a saucepan over medium heat. Add the finely sliced onion, bay leaf, cardamom pods, and cinnamon stick. Cook gently for about 10 minutes until the onions are soft and golden, and the spices have infused the butter.
- Add turmeric and chicken: Sprinkle in the turmeric powder and stir well. Then add the chicken breast chunks and curry paste to the pan. Cook everything together, stirring occasionally until the mixture becomes aromatic and the chicken starts to brown slightly.
- Combine rice and raisins: Stir the soaked and drained rice into the pan with the chicken and spices. Then add the raisins, distributing them evenly throughout the mixture.
- Add chicken stock and cook: Pour over the chicken stock, making sure the rice is fully covered. Place a tight-fitting lid on the pan and bring the mixture to a vigorous boil over high heat.
- Simmer the biryani: Once boiling, reduce the heat to the lowest setting and cook the biryani gently for 5 minutes. This allows the rice to absorb the flavors and cook through without burning.
- Rest the biryani: Turn off the heat and leave the biryani covered for 10 minutes. This resting period lets the steam finish cooking the rice and helps to meld the flavors.
- Final touch and serve: Stir the biryani gently to combine. Mix through half of the chopped coriander. To serve, sprinkle the remaining coriander and toasted flaked almonds on top for a fresh, crunchy garnish.
Notes
- This recipe can be made ahead and refrigerated. Leftover biryani rice can be transformed into a Coronation chicken rice salad by mixing with mayonnaise and lemon juice, served cold with Baby Gem leaves and sliced cucumber.
- If you prefer more heat, adjust the amount of curry paste accordingly.
- To toast the flaked almonds, lightly dry roast them in a pan over medium heat until golden and fragrant.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Biryani, Indian Chicken Rice, One-Pot Biryani, Basmati Rice, Spiced Chicken, Curry Paste Biryani
