Chicken Biriyani

A delicious Indian rice dish & a real crowd pleaser - the perfect centrepiece for your table.

Using our brand new biriyani curry paste! Simply add to your ingredients & cook.. delivering a blend of authentic flavours, guaranteed to impress!

We use chicken drumsticks for this dish, but you could use chicken breast, lamb, fish or any meat alternative - just switch & cook accordingly!

Ingredients:

• 600g chicken drumsticks

• 300g basmati rice

• 30g butter

• 1 onion - sliced thinly

• 850ml chicken stock

• 3tbsp biriyani paste

• 1 tsp turmeric

• 1 whole star anise

• 1 bay leaf

• 50g raisins

• cashews & flaked almonds to serve

Method

1. Use a knife to score the flesh of the drumsticks, to the bone, then marinate the drumsticks in 2tbsp curry paste for at least 2 hours or overnight for best results.

2. Pre soak the rice for at least an hour, drain and rinse until the water runs clear.

3. Heat butter in a large pan and add the onion, cook until soft, adding the star anise and bay leaf halfway.

4. Add the turmeric and mix well, add the chicken along with another tbsp curry paste and mix well, cook for around 10 minutes until the drumsticks have browned thoroughly and the spices are fragrant.

5. Add the rice into the pan and mix well until coated. Add the raisins.

6. Pour in the chicken stock and stir until combined, this stops the rice form sticking to the bottom.

7. Place the lid on the pan and bring to the boil for around 5 minutes, before lowering the heat and cook for a further 5 minutes.

8. Turn off the heat and leave to stand for 10 minutes, stir well, top with the almonds & cashews.

9. Serve hot.