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Chicken Biryani

Categories: Spicy
Type: Main Dishes

For special occasions, this subtly spiced, aromatic dish from India is often decorated with small pieces of edible silver leaf

Prep Time: prep 20 mins

Cooking Time: cook 30 mins

Serves: makes 4 servings


  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed and peeled
  • one 3in ( 7.5cm) cinnamon stick, broken into 2 or 3 pieces
  • 6 cardamom pods
  • 6 curry leaves (optional)
  • 3 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 / 2 tsp ground cumin
  • 4 boneless and skinless chicken breasts, cut into 1in ( 2.5cm) pieces
  • 1 1 / 2 cups basmati rice
  • 1 / 2 cup golden raisins
  • 3 3 / 4 cups chicken stock, as needed
  • 2 tbsp toasted sliced almonds
Chicken Biryani photo

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  1. Heat the oil and butter in a large flameproof casserole over medium heat. Add the onion and garlic and cook, stirring often, about 4 minutes, until translucent. Add the cinnamon, cardamom pods, and curry leaves, if using, and cook, stirring often, for 5 minutes, until fragrant.
  2. Add the curry powder, turmeric, and cumin, and stir for 1 minute. Add the chicken.
  3. Add the rice and raisins and stir well. Pour in enough stock to just cover the rice. Bring to a boil. Reduce the heat to medium-low and cover. Simmer about 15 minutes or until the rice is tender and has absorbed the stock, adding more stock if the mixture becomes dry.
  4. Transfer to a serving dish, fluffing the rice with a fork. Sprinkle with almonds and serve hot.
  • prep 20 mins; cook 30 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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