Another one pot meal wa-heyy! (we love easy & less dishes over here on Halalheatinthekitchen). Being middle eastern I rarely get to indulge in some good southern Asian dishes. So this was a treat for us! Not forgetting its a one pot method of biryani which is alot less intricate than the conventional way we all know of (I do love an authentic Biryani though) . But we do like easier, so no matter where your from you can handle this without a doubt.
What you’ll need for biryani
▪️ 300g basmati rice
▪️ 25g butter
▪️ 1 large onion (finely sliced)
▪️ 1 bay leaf
▪️ 3 cardamom pods
▪️ small cinnamon stick
▪️ 1 tsp turmeric
▪️ 3 skinless chicken breast (chunks)
▪️ 3 tbsp curry paste (check out my homemade version here)
▪️ 85g raisin
▪️ 850ml chicken stock
▪️ chopped coriander and flaked almonds to serve
What you’ll need for raita
▪️ 250ml natural yoghurt
▪️ ½ cucumber (deseeded & finely chopped)
▪️ handful mint leaves (chopped)
▪️ large pinch salt
▪️ squeeze of lemon juice
-For the biryani soak the rice in warm water, then wash in cold water until water runs clear.
-Heat butter in a saucepan and cook the onion, cardamom pods, bay leaf and cinnamon stick for 10 mins. Sprinkle in the turmeric, then add chicken, curry paste & peas and cook until aromatic.
-Stir the rice into the pan with the raisins, and pour in the stock. Place a lid on the pan and bring to a boil, then lower the heat to a minimum and cook the rice for an additional 5 mins or till water has been absorbed. Turn off the heat and leave to sit for 10 mins.
-Stir well, adding half the coriander. To serve, sprinkle remaining coriander and the almonds.
-for the raita, mix together all ingredients!
Thank me later 😉