A great one-pot rice dish that still tastes great a few days later – perfect for leftovers
Ingredients
300g basmati rice 25g butter 1 large onion, finely sliced 1 bay leaf 3 cardamom pods small cinnamon stick 1 tsp turmeric 4 skinless crhicken breasts, cut into large chunks 4 tbsp balti curry paste 85g raisins 850ml chicken stock 30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serveMethod
STEP 1
Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
STEP 2
Heat 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 3
Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
STEP 4
Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
STEP 5
Place 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 6
Turn 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.
RECIPE TIPS
LEFT OVER RICE
The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.
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