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Easy Chicken Biryani

January 28

My quick version of this Indian classic results in perfectly cooked rice and moist chicken – just as it should be. As if that wasn’t enough, you only need to use one pan so there’s minimal washing up!

Serves 4
45mins

Method

1. In a heavy based casserole pot heat the oil. Brown the chicken in the oil till the edges are golden. Remove to a plate.
2. Lower the heat and add the onion and ginger, cook gently till soft but not coloured, add the spices and cook for another 3-4 minutes or until the spices become fragrant.
3. Add the rice and the chicken and stir to coat both in the spices. Add the raisins and bay leaf. Pour in the stock and bring to the boil. Cover the pan and simmer for 18 minutes or until rice is cooked and the chicken is tender.
4. Take off the heat and let stand for 5 minutes. Remove the bay leaf and the cinnamon stick. Taste and adjust seasoning. Serve garnished with almonds and coriander

3/4 cup basmati rice, rinsed

21 oz boneless chicken thighs, cut into bite size pieces

2 tbsp sunflower oil

1 large onion, thinly sliced

2 inch piece of ginger peeled, and finely chopped

1 tsp turmeric

½ tsp ground cardamom

1 stick cinnamon

1 bay leaf

1/8 cup golden raisins

2 1/2 cup chicken stock

1/8 cup unskinned whole almonds, toasted and roughly chopped

2 tbsp chopped coriander.

150g basmati rice, rinsed

600g boneless chicken thighs, cut into bite size pieces

2 tbsp sunflower oil

1 large onion, thinly sliced

2 inch piece of ginger peeled and finely chopped

1 tsp turmeric

½ tsp ground cardamom

1 stick cinnamon

1 bay leaf

25g golden raisins

600ml chicken stock

25g unskinned whole almonds, toasted and roughly chopped

2 tbsp chopped coriander.

You'll Need

Casserole Pot

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