One-Pot Chicken Biryani
A great one-pot rice dish that still tastes great a few days later – perfect for leftovers
Method
Based on 4 servings, adjust as needed.
Step 1
Soak the basmati rice in warm water, then wash in cold until the water runs clear.
Step 2
Heat the butter in a saucepan and cook 1 finely sliced large onion with bay leaf, cardamom pods and cinnamon stick for 10 mins.
Step 3
Sprinkle in turmeric, then add the chicken breasts, cut into large chunks, and curry paste. Cook until aromatic.
Step 4
Stir the rice into the pan with raisins, then pour over the chicken stock.
Step 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.
Step 6
Turn off the heat and leave for 10 mins. Stir well, mixing through chopped coriander. To serve, scatter over the leaves of the remaining coriander and the toasted almonds.
- Ingredients
- Based on 4 servings
-
1 Bay Leaf 1x Sainsbury's Bay Leaves 3g -
3 Cardamom Pods 1x Sainsbury's Cardamom Pods 28g -
1 tsp Turmeric 1x Sainsbury's Turmeric 48g -
25g Butter 1x Sainsbury's British Butter, Unsalted 250g -
2 tbsp Toasted flaked almonds, to serve 1x Sainsbury's Almond Flakes 200g -
30g Coriander, ½ chopped, ½ leaves picked 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
850ml Chicken Stock 1x Knorr Stock Pot Chicken 4x28g -
4 tbsp Balti Curry Paste 1x Patak's Balti Spice Paste 283g -
4 Skinless Chicken Breasts, cut into large chunks 1x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 640g -
85g Raisins 1x Sainsbury's Raisins, Seedless 500g -
small Cinnamon Stick 1x Sainsbury's Cinnamon Sticks 13g -
300g Basmati Rice 1x Sainsbury's Basmati Rice 500g -
1 Large Onion, finely sliced 1x Sainsbury's Onions Loose