Chicken Biryani

Do you ever try a new vegetarian recipe and while eating it all you can think is ‘a chicken version of this recipe would be so good?’.

I stripped a veggie biryani back down to basics (Spices & rice) and built it back up with a few of my own additions – tikka paste, chicken stock, chicken, raisins & cashews.

This new recipe is delicious ! So full of flavour and satisfying, we have had it for lunch every day for the past two weeks. It freezes & keeps very well so it’s great to make in bulk.

CBIR

Ingredients –

400g basmati rice.

4 chicken breasts.

1 thumb sized piece of ginger.

4 cardamom pods.

2 cinnamon sticks.

2 bay leaves.

1 1/2 teaspoons tumeric.

2 tbsp medium curry powder.

2 tsp tikka curry paste.

4 garlic cloves.

50g butter.

1 tin light coconut milk.

1.5 litre chicken stock.

60g cashews.

 

Method –

Peel & mince the garlic & then either grate or finely chop the ginger – skin on the ginger. Saute them both on a medium heat in 1/2 of the butter, along with the cardamom pods, bay leaves and cinnamon sticks, until golden brown. Add in the spices and cook on a low heat for a further two minutes, stirring regularly. Add in 1 tsp of the tikka paste and the cashews, cook for a further 1 minute, and then transfer to a large stock pot.

Dice the chicken in to very small pieces making sure to trim any fat. Cook the chicken pieces in the frying pan using the remaining tikka paste and butter, stirring regularly.

Add the chicken to the spice mix in the stock pot. Add in the rice and raisins and give it a good stir to mix the chicken through. Then add the coconut milk and chicken stock and bring to a boil. Once at boiling point you can reduce to a gentle boil, put the lid on the pan and just leave a small gap in the side of the lid for any steam to escape.

Check regularly by sticking a fork through to the bottom of the pan and checking if any water is left. Once all water is boiled out, take the lid off to cool down and then either serve or pack away in to tupperware for freezing.

This recipe would serve 8 smaller lunch portions, or 4 generous dinner portions.

Make sure to let me know in the comments below if you try the recipe and what you think 🙂

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