Chicken Biryani - cooking recipe

Ingredients

300 g basmati rice
25 g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
1 small cinnamon stick
1 teaspoon turmeric
4 chicken breasts, sliced
4 tablespoons curry paste
85 g raisins
850 ml chicken stock
coriander, chopped
sliced almonds

Preparation

Soak the rice in warm water, then wash in cold until the water runs clear.
Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till 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; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
To serve scatter over the rest of the coriander and the almonds.