Chicken & Cashew Nut Biryani | Rice Recipes | SunRice

Chicken & Cashew Nut Biryani

Easy

< 1 Hour

Serves 4

Chicken & Cashew Nut Biryani

Ingredients Method

Ingredients


Basmati 2Kg Png Transparent

Method


  1. 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.

  2. 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.

  3. 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.

  4. 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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Chicken & Cashew Nut Biryani

Easy

< 1 Hour

Serves 4

Ingredients


Method


  1. 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.

  2. 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.

  3. 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.

  4. 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.