Chicken Biryani

Ingredients

300 g basmati rice

25 g butter

1 large onion, finely sliced

1 bay leaf

3 cardamom pods

1 small cinnamon stick

1 teaspoon turmeric

4 chicken breasts, sliced

4 tablespoons curry paste

85 g raisins

850 ml chicken stock

coriander, chopped

sliced almonds

Directions

Soak the rice in warm water, then wash in cold until the water runs clear.

Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.

To serve scatter over the rest of the coriander and the almonds.