Chicken Biryani With Toasted Almonds

Begin by preparing your ingredients: coarsely chop the chicken breast; thinly slice the brown onion; finely chop the garlic and ginger. Also, chop the fresh coriander and set aside for garnishing.

Toast the almond flakes in a dry pan over medium heat until they are golden brown and fragrant. Be careful to stir them frequently to prevent burning. Once toasted, set the almond flakes aside for later use.

Prepare the chicken stock by dissolving each stock cube in 450-500ml of boiling water. Measure out 250ml of stock per person and set aside.

Rinse the white rice under cold water until the water runs clear. Set aside to drain.

In a large pot or deep pan, heat the olive oil (1 tablespoon per person) over medium heat. Add the sliced onions, chopped garlic, and ginger, and cook until they are soft and golden.

Stir in the Madras curry paste, turmeric, a cinnamon stick, a cardamom pod, and a couple of dried bay leaves. Cook for a few minutes until the spices are fragrant.

Add the coarsely chopped chicken to the pot, seasoning with salt and pepper. Cook until the chicken is browned on all sides.

Pour in the prepared chicken stock and add the rinsed rice to the pot, along with the raisins. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is cooked and most of the liquid has been absorbed, about 20 minutes.

Let the biryani stand covered for 5 minutes after cooking to allow all flavors to meld together. Then, gently fluff the rice with a fork, removing the cinnamon stick, cardamom pod, and bay leaves.

Serve the chicken biryani sprinkled with the toasted almond flakes and fresh coriander. Adjust the seasoning with additional salt and pepper to taste if necessary.