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 serve

Method

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.

Chicken Lollipops Recipe

Kuwait foreign minister hails strong bilateral relations with India

6 Foods you should eat regularly to boost your memory