Chicken Biryani With Toasted Almonds

Meat
Contains Nuts
Contains Dairy
Chicken

A traditional Pakistani/Indian rice dish, Chicken Biryani is an evergreen classic that's brimming with rich flavors. Succulent chicken, aromatic spices, and toasted almonds come together in this dish, offering an indulgent feast for your senses.

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Nutrition Per Serving

Calories 777
Carbs 86.9g
Fat 29.1g
Fibre 4.3g
Protein 38.1g
Sugar 14.3g

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0.0 min
Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve.
0.5 min
Heat a little oil in a frying pan.
1.0 min
When hot, add the almond flakes and toast until browned.
2.5 min
When toasted, remove the almonds from the pan and place on a paper towel and set aside.
3.0 min
Finely slice the brown onion.
3.5 min
Chop the fresh coriander
4.0 min
Finely chop the garlic.
4.5 min
Peel and finely chop the ginger.
5.0 min
Coarsly chop the chicken breast.
5.5 min
Heat the butter in a saucepan over medium heat.
6.0 min
Add the onion, garlic, bay leaf, cardamom pods, and cinnamon stick. Cook until aromatic.
8.0 min
Add the turmeric, chicken breast and curry paste. Cook for about 30 seconds, or until aromatic.
8.5 min
Add the rice and raisins and immediately pour over the chicken stock.
9.0 min
Cover the saucepan and bring to a boil.
10.0 min
When boiling, lower the heat and and simmer for 10-15 minutes until the rice is tender and the chicken is cooked. Add more water if the rice becomes to dry.
20.0 min
Turn off the heat leaving covered and leave for 5-10 minutes.
27.0 min
Remove the cinnamon stick.
27.5 min
Stir in half of the fresh coriander.
28.0 min
To serve, scatter over the rest of the coriander and toasted almond flakes.