Chicken biryani

• 300g basmati rice
• 25g butter
• 1 large onion, finely chopped
• 1 tsp The Spice Club bay leaf ·PURCHASE🛍️
• 2 tsp The Spice Club cardamom ·PURCHASE🛍️
• 2 tsp The Spice Club cinnamon ·PURCHASE🛍️
• 1 tsp The Spice Club Turmeric ·PURCHASE🛍️
• 4 chicken fillets, cut into large pieces
• 4 tbsp Balti curry paste
• 85g raisins
• 850ml chicken stock
• 30g coriander, ½ chopped
• 2 tbsp roasted almond shavings (optional)

Step 1: Prepare basmati rice

• Soak 300 grams of basmati rice in warm water and wash thoroughly in cold water until clear. Let drain.

Step 2: Fry onion and spices

• Heat 25 grams of butter in a pan over medium heat.
• Add finely chopped onion, 1 teaspoon bay leaf, 2 teaspoons cardamom and 1 teaspoon cinnamon.
• Bake for 10 minutes until the onion is soft and light brown.

Step 3: Add Chicken and Herbs

• Add 1 teaspoon of turmeric to the onion and spices.
• Add chopped chicken fillets and 4 tablespoons of Balti curry paste.
• Fry until the chicken is golden brown and gives off a delicious aroma.

Step 4: Add Rice and Raisins

• Mix washed basmati rice and 85 grams of raisins into the chicken mixture.
• Pour 850 milliliters of chicken stock over it.

Step 5: Cooking the Rice

• Place a lid on the pan and bring to the boil.
• Reduce the heat to a minimum and let it simmer for another 5 minutes.

Step 6: Rest and Serve

• Remove the pan from the heat and let it rest for 10 minutes with the lid on.
• Stir well and add 5 grams of chopped coriander.
• Serve sprinkled with coriander leaves and 2 tablespoons of roasted almond shavings.