Posted by Sara on Jan - 12 - 2014 under Main Dishes

1-1/2 cups brown basmati rice
4 Tablespoons butter
1 medium onion, sliced
1 bay leaf
5-6 Tablespoons biryani curry paste
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cardamom
4 boneless, skinless chicken breasts, cut into small pieces
1 cinnamon stick
3/4 cup raisins
3 cups chicken broth
1 cup frozen peas
1-16 ounce can chickpeas, drained
1/2 cup finely chopped cilantro, divided
1/2 cup sliced almonds

Cooking time: 1 hour Serving: 6-8 people

This is an easy version of chicken biryani. A very efficient way of warming up on those cold winter nights!


Put the rice in a small bowl and cover with warm water. Allow to soak while you prepare the rest of the ingredients. Melt the butter on medium heat in a large pan that has a lid (I used a 14″ cast iron skillet with a lid). Add onion and bay leaf. Saute until onion starts to soften. Stir in the curry paste, pepper, salt, turmeric and cardamom and cook until the spices become aromatic, 6-7 minutes. Add the chicken, mixing well so the chicken is well coated with the spice mixture. Cook about 10 minutes. Rinse the rice well in a colander. Add  the rice, cinnamon stick, raisins and broth. Bring to a boil, cover and reduce heat to low. Simmer for about 20 minutes or until chicken is cooked through. Uncover and cook until all the liquid is gone. Add in peas, chickpeas, 1/2 of the cilantro. Cover and let sit for 5-7 minutes. Garnish with the remaining cilantro and sliced almonds.


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