Fragrant Chicken and Rice Biryani

Fragrant Chicken and Rice Biryani

Rice or Pasta Salad

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Cook Time

40 min

Servings

4

Difficulty

Easy

Prep Time

25 Min

Description

This fragrant chicken and rice biryani is a flavorful and satisfying dish that's perfect for a weeknight meal or a casual gathering. I've been making this recipe for years, and it's always a hit! The combination of aromatic spices, tender chicken, and fluffy rice is simply irresistible. It's easy to prepare, especially with the help of the Thermomix®, and the leftovers are just as delicious the next day. Feel free to adjust the amount of curry paste to your liking for a spicier or milder flavor. This dish is also great for meal prepping – simply portion it out into containers and enjoy throughout the week.

Ingredients (12 ingredients)

  • 300 g basmati rice
  • 25 g butter
  • 1 piece large onion
  • 1 piece bay leaf
  • 3 piece cardamom pods
  • 1 piece small cinnamon stick
  • 1 tsp turmeric
  • 4 piece skinless chicken breasts
  • 4 tbsp balti curry paste
  • 85 g raisins
  • 850 ml chicken stock
  • 30 g coriander

Preparation (8 steps)

1

Rinse the rice

Soak 300g basmati rice in warm water, then wash in cold water until the water runs clear. Drain well and set aside.

2

Chop the onion

Thermomix® Setting
3 sec/Speed 5

Place 1 large onion, finely sliced, into the mixing bowl and chop for 3 Sec./Stufe 5.

3
3

Sauté the onion and spices

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 25g butter, 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick to the mixing bowl. Sauté for 3 Min./120°C/Stufe 1.

180
4

Add turmeric and chicken

Thermomix® Setting
5 min/212°F/Speed 1 100

Sprinkle in 1 tsp turmeric, then add 4 skinless chicken breasts, cut into large chunks, and 4 tbsp curry paste to the mixing bowl. Cook for 5 Min./100°C/Stufe 1.

300
5

Add rice, raisins, and stock

Stir the rice into the mixing bowl with 85g raisins, then pour over 850ml chicken stock.

6

Cook the biryani

Thermomix® Setting
5 min/212°F/Speed 1 100

Place a tight-fitting lid on the mixing bowl and cook for 5 Min./100°C/Stufe 1.

300
7

Rest and stir

Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander.

8

Serve

To serve, scatter over the leaves of the remaining 15g coriander.

Finished cooking? Great! 🎉

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Created by

Emma Moore

Emma Moore

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