Chicken Biryani Recipes

• 1 pound of basmati rice
• 3 pound Chicken, skinned and jointed
  
• 1 large Onion, thinly sliced
• oil, for frying
• 9 ounces of plain, unsweetened
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 2-3 cloves of fresh garlic, smashed
• 1 teaspoon fresh ginger paste
• 2 hot chilies, roughly chopped
• large pinch of saffron, dissolved in 1 cup of warm milk
• juice of 1 lemon
• 1 cup of fresh chopped coriander leaves or parsley
• 2 teaspoons garam masala powder (mixed spices) or curry powder
• 2 pieces of cinnamon stick, 6 cloves, 6 cardamoms

 MAKING:

1. To extract the cardamom seeds from the pods, place the pods on a chopping board, lay the flat side of a large knife flat side over the top and press down to lightly crush. Remove the seeds and discard the pods. Lightly crush the seeds in a pestle and mortar.
2. Put the rice in a heatproof bowl, season with salt and cover with boiling water.
3. Melt the butter in a large saucepan on a medium heat and, when foaming, add the onion, garlic, ginger, turmeric, cumin, coriander, cayenne pepper, bay leaf, cinnamon stick and crushed cardamom seeds. Cook, stirring occasionally, for 10 minutes or until the onion is softened and slightly browned. Add the chicken pieces and stir-fry for 3 minutes or until the chicken is opaque and cooked through.
   
4. Drain the rice and rinse under cold running water, then stir into the saucepan along with the raisins. Pour in the stock, season with salt and pepper and stir all the ingredients together. Bring to the boil, then reduce the heat, cover with a lid and simmer for 8–10 minutes or until the rice is cooked.
5. Remove from the heat, taste for seasoning, then stir in the coriander and flaked almonds.
6. Divide between warmed bowls to serve.