Ingredients of Chicken Biryani

1 - 300g Basmati Rice
2 - 25g Butter
3 - One large Onion ( finely sliced )
4 - One Bay leaf
5 - Three Cardamom pods
6 - small Cinnamon stick
7 - One teaspoon Turmeric
8 - 4 skinless chicken breasts ( cut into large chunks )
9 - 4 tbsp curry paste (we used Patak's balti paste)
10 - 85g Raisins
11 - 850ml Chicken stock
12 - chopped coriander and toasted flaked almonds to serve

How to Prepare :

Soak the rice in warm water then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for ten minutes. Sprinkle in the Turmeric then add Chicken and curry paste and cook until aromatic.
Stir the rice into the pan with the raisins then pour over the stock. 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 five minutes. Turn off the heat and leave for ten minutes. Stir well mixing through half the coriander. To serve Chicken Biryani scatter over the rest of the Coriander and the almonds.