Quick Chicken Biryani Banquet

Quick Chicken Biryani Banquet

An aromatic quick version of Indian Chicken Biryani with cherry tomatoes, coriander and toasted almonds. Balanced beautifully with a subtle curry flavour and hint of sweetness from plump juicy raisins. A one pot dish to serve a hungry crowd.

  • 500g Basmati rice
  • 25g butter
  • 2 tbs olive oil
  • 3 garlic cloves, crushed
  • 3cm piece fresh ginger, finely grated
  • 1 bay leaf
  • 3 cardamom pods
  • 1 cinnamon stick
  • 2 tbs turmeric
  • 6 tbs curry paste, suggest ‘Balti’ paste
  • 3 chicken fillets, diced
  • 3 chicken thighs, diced
  • 2 cups raisins
  • 2 punnets cherry tomatoes, halved
  • 1L chicken stock, warm

To serve:

  • 100g flaked almonds, toasted
  • 1 bunch coriander, washed, leaves only
  • 500g natural yoghurt

Method - Serves 8-10

Preparation Time: 10 minutes
Cooking Time: 25 minutes

  1. Soak the rice in warm water for 5 minutes then rinse under cold water until the water runs clear.  Set aside.
  2. Heat butter and oil in your Russell Hobbs electric fry pan on medium heat and sauté the bay leaf, cardamom pods and cinnamon stick for 5 minutes.  Stir in the turmeric then add the chicken and the curry paste.  Cook for 2-3 minutes until fragrant.
  3. Discard the cinnamon stick, stir in the rice along with the warm chicken stock.  Place the lid on and bring to the boil. 
  4. Turn the heat down to low and cook for a further 5 minutes with the lid on.  Turn the heat off and rest for 10 minutes.
  5. Remove the lid and stir well.  Scatter over the toasted flaked almonds and coriander leaves. Serve immediately with a dollop of natural yoghurt.