Name: Chicken biryani
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: Chicken
Ingredients: 375 ml basmati rice; 5 ml salt; 30 ml oil; 2 onions chopped; 4 garlic cloves finely chopped; 5 cm ginger grated; 6 chicken breasts boneless, sliced; 5 ml chilli powder; 5 ml ground cumin; 10 ml ground coriander; 2.5 ml ground cinnamon; 2.5 ml turmeric; ground nutmeg pinch; 180 ml plain yoghurt; 10 ml sugar; seedless raisins handful

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Ingredients (16)

375 ml	basmati rice
5 ml	salt
30 ml	oil
2	onions — chopped
4	garlic cloves — finely chopped
5 cm	ginger — grated
6	chicken breasts — boneless, sliced
5 ml	chilli powder
5 ml	ground cumin
10 ml	ground coriander
2.5 ml	ground cinnamon
2.5 ml	turmeric
	ground nutmeg — pinch
180 ml	plain yoghurt
10 ml	sugar
	seedless raisins — handful

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Method:

Wash the rice thoroughly several times until the water is clear.

Drain and put in a pan with enough cold water to cover it. Add the salt and bring the water to a boil. Then reduce the heat. Cover and cook for 10 minutes or until holes appear on the top of the rice and all the water has been absorbed.

Heat the oil in a frying pan over medium heat. Add the onions, garlic and ginger and fry for 3 minutes until soft and brown.

Add the chicken and stir-fry for 5 minutes. Add the spices and stir for 1 minute, then stir in the yoghurt and simmer for 2 minutes. Add the sugar, raisins and rice the cover.

Put over a low heat and cook for 10 minutes.

Remove from the heat and leave to rest for 5 minutes.

Serve warm with sambal.