Biryani Rice Recipe
With Chicken or lamb
This is a Biryani rice recipe for use either with chicken or lamb. It is up to you but it is better with chicken (and easier). A great 'one pot'dish that lasts for days as well. This particular dish originates from North West India but for the life of me I can't find out where.
TIP: Before you begin with this recipe it is a good idea to have the rice soaking in warm water for about ten minutes before hand.
After you have done this, rinse with cold water.
Heat the butter in a saucepan and throw in the onion, cashew nuts and all the spices (bay leaf, Cardomom etc). Some turmeric is a good idea aswell if you want yellow rice.
Add the curry paste and then cook the chicken untill it is golden.
Slowly stir in the rice to the pan and then addd the chicken stock. Find a lid and bring to the boil, add the raisins and then let simmer on the minimum heat for about 7-8 minutes.
Remove from the heat and leave it to stand for another ten minutes. Mix about half of coriander and then sprinkle the rest on top. Job done!
This Biryani rice recipe is best accompanied with some good chutney and a bit of rocket.