Pasta, Noodles and Rice Recipes - Chicken Biriyani Recipe

Ingredients

Serve 4-6

• 2 tablespoons ghee or vegetable oil

• 1 large onion, finely chopped

• 1.5 kg/3 lb chicken, jointed

• 2 garlic cloves, chopped

• 6 cloves

• 2 x 2.5 cm/1 inch cinnamon sticks

• 4 green cardamoms

• 2 teaspoons turmeric

• 1 teaspoon garam masala

• 500 g/1 lb basmati rice, rinsed and drained

• 600 ml/1 pint Chicken Stock

• 50 g/2 oz sultanas

• 50 g/2 oz chopped almonds

• salt

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Method:

1. Heat the ghee or vegetable oil in a large saucepan, add the onion and fry until golden. Remove the fried onion and set aside.

2. Add the chicken pieces to the pan and brown on all sides; cook until almost tender. Add the garlic and spices to the pan and fry for 2-3 minutes.

3. Return half the onion to the pan. Add the rice to the pan and stir well. Cook for a further 5 minutes until all the grains are glistening and translucent. Add salt to taste, together with the stock, and bring to the boil.

4. Cover the pan and reduce the heat to a bare simmer. Cook gently for 20-25 minutes until all the liquid has been absorbed and the rice and chicken are cooked through.

5. Stir in the sultanas and almonds and mix well. Cover and cook for 5 minutes over a low heat until all the moisture has evaporated.

6. Sprinkle with the reserved fried onion and serve hot.