Chicken Biryani

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers
Nutrition facts
  Ø Kcal-617
  Ø Fat-12g
  Ø Saturates-4g
  Ø Carbs-83g
  Ø Sugars-19g
  Ø Fibre-2g
  Ø Protein-49g
  Ø Salt-2.01g

 💨Ingredients:  
       ·       300g basmati rice
       ·       25g butter
       ·       1 large onion, finely sliced
       ·       1 bay leaf
       ·       3 cardamom pods
       ·       small cinnamon stick
       ·       1 tsp turmeric
       ·       4 skinless chicken breasts, cut into large chunks
       ·       4 tbsp curry paste (we used Patak's balti paste)
       ·       85g raisins
       ·       850ml chicken stock
       ·       30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve
💨Method:
      1.    Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
      2.    Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
      3.    Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
      4.    Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
      5.    Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
      6.    Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.😋😋