This week the recipe we’ve chosen is a great one-pot rice dish that can still be served up a few days later – perfect for leftovers when you feel like relaxing instead of cooking dinner!

Take a look at the ingredients and method below for this delicious chicken biryani.

Here’s what you’ll need…

300g basmati rice
25g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts, cut into large chunks
4 tbsp curry paste
85g raisins
850ml chicken stock
30g coriander, ½ chopped, ½ leaves picked, to serve
2 tbsp toasted flaked almonds, to serve

Here’s what you’ll need to do…

1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
2. Heat 25g 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 mins.
3. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste.
4. Cook until aromatic.
5. Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
6. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
7. Turn off the heat and leave for 10 mins.
8. Stir well, mixing through 15g chopped coriander. 
9. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds. 

(Source: https://www.bbcgoodfood.com/recipes/4686/chicken-biryani)