SunRice

Chicken & Cashew Nut Biryani

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Prep time

15min

Cook time

60min

A classic take on a traditional Indian dish. Enjoy with our delicious Basmati rice for a hearty meal the whole family will love!

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 tbsp Ghee or Vegetable Oil

  • 600 g Chicken Thigh Fillets (trimmed, chopped 3cm pieces)

  • 2 Brown Onions (finely chopped)

  • 20 Fresh Curry Leaves

  • cup Biryani Curry Paste

  • 1 cup SunRice Basmati Rice (rinsed)

  • 1½ cup Chicken Stock

  • ½ cup Raisins

  • ½ cup Salted Toasted Cashew Nuts

  • ½ cup Mint Leaves

  • Minted Yoghurt

Basmati

Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of Chicken & Cashew Nut Biryani

Method

  • Heat half the ghee or oil in a large heavy-based frying pan over medium-high heat. Add chicken, cook for 3 minutes or until browned. Transfer to a bowl.

  • Reduce heat to medium, add remaining ghee or oil with the onion and curry leaves, cook, stirring, for 5 minutes until onion is softened. Add curry paste, cook for 1 minute until aromatic. Add rice, stirring to coat in paste, then add stock and raisins.

  • Bring to a boil. Stir in the chicken, reduce heat to low, cover with a light fitting lid and simmer for 15 minutes or until rice is tender and has absorbed all the stock. Remove from heat and stand covered for 10 minutes. Scatter over the cashews and mint. Serve with yoghurt and pappadums.

  • Tip If you can't find biryani curry paste, you can use Balti or Korma.

    Tip For minted yoghurt, chop 1/4 cup fresh mint leaves and stir through 1 cup of thick greek-style yoghurt. Season.

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