Chicken biriani

• 300g basmati rice
  
  
  
• 25g butter
• 1 huge onion, finely cut
• 1 narrows leaf
• 3 cardamom cases
• little cinnamon adhere
• 1 tsp turmeric
• 4 skinless chicken breasts, cut into expansive chunks
• 4 tbsp balti curry glue
• 85g raisins
• 850ml chicken stock
• 30g coriander, ½ chopped, ½ takes off picked and 2 tbsp toasted chipped almonds, to serve
• Strategy
• STEP 1
• Douse 300g basmati rice in warm water, at that point wash in cold until the water runs clear.
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• STEP 2
• Warm 25g butter in a pan and cook 1 finely cut huge onion with 1 narrows leaf, 3 cardamom cases and 1 little cinnamon adhere for 10 mins.
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• STEP 3
• Sprinkle in 1 tsp turmeric, at that point include 4 chicken breasts, cut into expansive chunks, and 4 tbsp curry glue. Cook until fragrant.
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• STEP 4
• Blend the rice into the dish with 85g raisins, at that point pour over 850ml chicken stock.
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• STEP 5
• Put a tight-fitting top on the dish and bring to a difficult bubble, at that point lower the warm to a least and cook the rice for another 5 mins.
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• STEP 6
• Turn off the warm and take off for 10 mins. Blend well, blending through 15g chopped coriander. To serve, diffuse over the takes off of the remaining 15g coriander and 2 tbsp toasted almonds.