Chicken Biryani

with Toasted Almonds

This traditional Pakistani/Indian rice dish is a comforting family favourite consisting of succulent chicken creamy blend of spices that will make a comforting weeknight meal.

  • Low Calorie
  • Meat
  • Indian
  • Pakistani
  • 0.0 min

    Place a pan of water on to boil, add the chicken stock and stir until dissolved.

  • 0.5 min

    Heat a little oil in a frying pan.

  • 1.0 min

    When hot, add the almond flakes and toast until browned.

  • 2.5 min

    When toasted, remove the almonds from the pan and place on a paper towel and set aside.

  • 3.0 min

    Finely slice the brown onion.

  • 3.5 min

    Chop the fresh coriander

  • 4.0 min

    Finely chop the garlic.

  • 4.5 min

    Peel and finely chop the ginger.

  • 5.0 min

    Coarsly chop the chicken breast.

  • 5.5 min

    Heat the butter in a saucepan over medium heat.

  • 6.0 min

    Add the onion, garlic, bay leaf, cardamom pods, and cinnamon stick. Cook until aromatic.

  • 8.0 min

    Add the turmeric, chicken breast and curry paste. Cook for about 30 seconds, or until aromatic.

  • 8.5 min

    Add the rice and raisins and immediately pour over the chicken stock.

  • 9.0 min

    Cover the saucepan and bring to a boil.

  • 10.0 min

    When boiling, lower the heat and and simmer for 10-15 minutes until the rice is tender and the chicken is cooked.

  • 20.0 min

    Turn off the heat leaving covered and leave for 5-10 minutes.

  • 27.0 min

    Remove the cinnamon stick.

  • 27.5 min

    Stir in half of the fresh coriander.

  • 28.0 min

    To serve, scatter over the rest of the coriander and toasted almond flakes.

  • Ingredients

    Almond Flakes, toasted

    Fresh Coriander, chopped

    Chicken Stock

    Raisins

    Chicken Breast, coarsly chopped

    Turmeric

    Cinnamon Stick

    Cardamom Pod

    Dried Bay Leaves

    Brown Onion, thinly sliced

    Butter

    White Rice

    Garlic, finely chopped

    Ginger, finely chopped

    Madras Curry Paste

    Olive Oil

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