Simple Biryani
This one-pan chicken biryani gets its flavor from a spoonful of curry paste and a few whole spices instead of a long shopping list. The chicken and soaked basmati cook together in stock, so the rice takes up the seasoning directly. Raisins add small pockets of sweetness against the warm spice, and a final rest off the heat lets the grains firm up. It suits a weeknight when you want one pan to wash.
Instructions
Drain the soaked rice and rinse it under cold water, stirring gently, until the water runs clear.
Melt the butter in a large pan with a tight-fitting lid. Add the onion, cardamom pods, bay leaf and cinnamon stick, and cook for 10 minutes, until the onion is soft.
Add the chicken, turmeric and curry paste. Stir so the chicken is coated and cook for 5 minutes.
Tip in the rice and raisins, stir once to mix, then pour in the chicken stock.
Cover the pan tightly and bring it to the boil. As soon as it boils, turn the heat down to low and cook for 5 minutes.
Take the pan off the heat and leave it covered for 10 minutes, so the rice absorbs the remaining liquid and finishes cooking in the steam.
Stir half of the coriander through the rice, then serve with the rest scattered on top.
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