Biryani dishes originated in Persia (now Iran) and the name comes from the Persian word bery which means 'fried' or 'roasted'. There are a large number of Biryani dishes - Wikipedia lists 19 so I'm not going to list them all here!
The chicken breast recipe below is a fantastic rice dish that can be prepared and ready to eat in less than an hour!
Serves 4, and is fully prepared and cooked in 40 minutes.
Ingredients
4 chicken breasts, 3 cardamom pods, 1 onion, 1 bay leaf, 1 cinnamon stick, turmeric, coriander, curry paste, chicken stock, butter, 6 cups of basmati rice and roasted almonds if you like them!
Method
1. Begin by getting the ingredients together: Peel and chop the onion into fine pieces. Wash the rice under the tap to remove any starch and cut the chicken breasts into rough cubes.
2. Over a medium to high heat place a medium sized saucepan and add a tablespoon of butter. Throw in the onion and spices (cardamom and cinnamon) and cook over the heat for a 6-10 minutes. Make sure the onions don't burn.
3. Add the chicken to the saucepan along with a tablespoonful of turmeric and the curry paste. Fry the mixture until you are satisfied that the chicken has been cooked right through.
4. Try to juggle now between stirring the first saucepan and adding the rice to a second. Add around 800ml (enough to fully cover the rice) to the rice.
5. Bring the chicken stock to the boil, and then put in a lid to the saucepan, turn the heat down to a medium/low and let the rice simmer for a further 5 minutes. After 5 minutes turn the heat off completely and let it settle for another 10 minutes.
6. After the rice has settled give it a good stir with a wooden spoon and if you like now is the time to add the coriander and almonds. Some people also add raisons to the rice but I don't like them so I don't! Serve with the curry.
The chicken breast recipe below is a fantastic rice dish that can be prepared and ready to eat in less than an hour!
Serves 4, and is fully prepared and cooked in 40 minutes.
Ingredients
4 chicken breasts, 3 cardamom pods, 1 onion, 1 bay leaf, 1 cinnamon stick, turmeric, coriander, curry paste, chicken stock, butter, 6 cups of basmati rice and roasted almonds if you like them!
Method
1. Begin by getting the ingredients together: Peel and chop the onion into fine pieces. Wash the rice under the tap to remove any starch and cut the chicken breasts into rough cubes.
2. Over a medium to high heat place a medium sized saucepan and add a tablespoon of butter. Throw in the onion and spices (cardamom and cinnamon) and cook over the heat for a 6-10 minutes. Make sure the onions don't burn.
3. Add the chicken to the saucepan along with a tablespoonful of turmeric and the curry paste. Fry the mixture until you are satisfied that the chicken has been cooked right through.
4. Try to juggle now between stirring the first saucepan and adding the rice to a second. Add around 800ml (enough to fully cover the rice) to the rice.
5. Bring the chicken stock to the boil, and then put in a lid to the saucepan, turn the heat down to a medium/low and let the rice simmer for a further 5 minutes. After 5 minutes turn the heat off completely and let it settle for another 10 minutes.
6. After the rice has settled give it a good stir with a wooden spoon and if you like now is the time to add the coriander and almonds. Some people also add raisons to the rice but I don't like them so I don't! Serve with the curry.
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If you liked this then you'll love the rest of our chicken breast recipes, including a great chicken korma recipe. Click the link to visit the website.