Chicken Biryani

Ingredients

• 10 ounces basmati rice
• 1 ounce butter
• 1 large onion, finely sliced
• 1 bay leaf
• 3 cardamom pods
• 1/2 stick cinnamon
• 1 teaspoon turmeric
• 4 boneless skinless chicken breasts, cut into large chunks
• 4 tablespoons medium curry paste
• 2 ounces raisins
• 3 1/2 cups chicken stock
• 2 tablespoons cilantro, chopped
• 2 tablespoons sliced almonds

Directions

1. 1

   Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes

2. 2

   Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

3. 3

   Stir the rice into the pan with the raisins, then pour over the stock.

4. 4

   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 minutes

5. 5

   Turn off the heat and leave for 10 minutes

6. 6

   Stir well, mixing through half the cilantro. To serve, scatter over the rest of the cilantro and the almonds.