Biryani has long been a favourite of mine. I’ve always steered clear of making it though as cooking loose rice can be a hit or miss affair. This simple recipe though is easy to follow and works perfectly.
Give it a go, add raisins, peas etc. if it takes your fancy. I also sprinkled crispy onion on top and it worked a treat.
Chicken Biryani
- 300 g basmati rice
- 4 chicken breasts
- 4 mushrooms sliced
- 25 g butter
- 1 large onion finely chopped
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp turmeric
- 50 g biryani mix
- 800 ml chicken stock
- bunch of corriander chopped
- flaked almonds
- Soak the rice in warm water then rinse in cold to remove starch
- Cook onions, bay leaf and whole spices in the butter
- Add turmeric, chicken, mushrooms and biryani mix
- Add rice then stock
- Bring to the boil then reduce heat and cook for 5 mins
- Turn heat off, add half the coriander and cook for a further 10 minutes stirring often
- Garnish with remaining coriander and almonds
Adapted from Goodfood