Tuesday, 5 February 2008

My Chicken Biryani Recipe

This is another one I made up some time ago but it is a favourite.


1 cup basmati rice
2 tsp oil
1 onion, finely chopped
1 tsp crushed garlic
1/4 cup Korma curry paste
400g chicken fillets diced
415g can diced tomatoes
1 1/2 cups chicken stock
1/3 cup peas
1/4 cup chopped cashews
1/4 cup dried apricots, chopped
1/4 cup coriander leaves, chopped


Wash the rice until the water runs clear
Place the oil, onion and garlic in a large saucepan and cook until soft
Add the curry paste and cook a further minute
Add the chicken and cook until coated
Add the rice, tomatoes (including juice) and stock and bring to the boil. Then turn down the heat and cook covered for 20 minutes stirring occassionally.
Stir in peas, cashews, apricots and coriander and cook a further 5 minutes.
Serve with papadums and indian pickles

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