A great one-pot rice dish that still tastes great a few days later – perfect for leftovers
Prep:10 mins
Serves 4
300g basmati rice25g butter1 large onion, finely sliced1 bay leaf3 cardamom podssmall cinnamon stick1 tsp turmeric4 skinless chicken breasts, cut into large chunks4 tbsp balti curry paste85g raisins850ml chicken stock30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve
STEP 1Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.STEP 2Heat 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.STEP 3Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.STEP 4Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.STEP 5Place 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.STEP 6Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
