Chicken Biryani is a delicious savoury rice dish that is loaded with spicy marinated chicken, caramelised onions, and flavourful rice.
400 g skinless Chicken Breast (cut into small cubes)
300 g Basmati Rice
1 Onion peeled and finely chopped
1 Green Pepper, chopped
1 Red Pepper, chopped
½ inch Fresh Ginger peeled and grated
2 Garlic Cloves peeled and crushed
3 Tbsp Vegetable Oil
500 ml Vegetable Stock or Water
6 Tsp Curry Paste
2-3 Finger Green Chilli cut lengthways in half
2 inch piece Cassia Bark
½ Tsp Turmeric
2 Bay Leaves
Fresh Coriander, leaves picked and chopped
Gently heat the oil in the pan and add the garlic, ginger, chillies with the bay leaves and cassia and cook until garlic is golden.
Add the onion and pepper with a pinch of salt and gently cook until soft.
Then add the turmeric and the Curry paste, cook for 1-2 mins on a gentle heat.
Add the chicken and cook on full heat for 5-6 mins, stirring occasionally.
Back on moderate heat add the rice and cook covered for a further 5-6 mins, stirring occasionally.
Add the stock or water with some coriander, and on full heat bring to boil and then cook on low heat (covered) for around 15-20 mins or until the rice is cooked.
If rice gets too dry before getting cooked add some water.
Serve hot, garnesh with fresh coriander, with Papads, Raita and your favourite pickles.