A great one-pot rice dish that still tastes great a few days later - perfect leftovers
ingredients
300g basmati rice
25g butter
1 large onion, finely diced
1 bay leaf
3 cardamom pods
1 small cinnamon stick
1 tsb tumeric
4 skinless chicken breasts, cut into large chunks
4 tbsp balti curry paste
85g raisins
850ml chicken stock
30g coriander 1/2 leaves whole 1/2 chopped
2 tbsp toasted flaked almonds to serve
tools
Cast iron skillet or Saucepan
Measuring Cups
step 1
Soak 300g of basmati rice in warm water, then wash in cold until the water runs clear.
step 2
Heat 25g of butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 minutes.
step 3
Sprinkle in 1 tsp turmeric then add 4 chicken breasts cut into large chunks and 4 tbsp of curry paste and cook unit it is aromatic.
step 4
Stir rice into the pan with 85g raisins, then por over 850ml of chicken stock.
step 5
Place a tight-fitting lid on the pan and bring to a hard boil then lower the hear to a minimum and cook the rice for another 5 minutes.
step 6
Turn off the heat and leave for 10 minutes stur well mixing through 15g chopped corriander. To serve scatter over the remaining coriander leaves and 2 tbsp of toasted almonds.