Easy Chicken Biryani
5 teaspoons melted Carotino BetterGhee
1 large onion, chopped
4 chicken breasts, chopped into bite-sized chunks
Juice of 1 lemon
2 teaspoons garam masala
1 teaspoon chilli powder
½ teaspoon turmeric
½ teaspoon ground cumin
1 teaspoon salt
300g basmati rice
850ml hot chicken stock
1 garlic clove, crushed (or 1 tablespoon garlic paste)
2cm of piece fresh ginger, grated
3 tablespoons finely chopped fresh coriander
Heat the Carotino BetterGhee in a large saucepan over a low heat. Add the chopped onion, cover and cook for around 10 minutes until softened.
Put the bite-sized chicken chunks into a bowl then add the lemon juice, garam masala, chilli powder, cumin, turmeric and salt. Stir well to coat the chicken evenly.
Rinse the basmati rice in cold water, until the water runs clear. Add the garlic and ginger to the cooked onion and cook for 2 minutes, then add the chicken pieces and cook for a further 2-3 minutes, stirring constantly.
Add the rice and hot chicken stock to the pan, stir well then bring to the boil. Cover with a tight-fitting lid, then reduce the heat slightly and then simmer for 10 minutes. Turn off the heat and leave the pan for 10-15 minutes to allow the rice to finish cooking in its own steam. Do not remove the lid. Stir through 2 spoonfuls of chopped coriander.
Spoon the cooked biryani into a small bowl, pat down with a spoon, then turn the bowl upside down onto a flat plate to create a mound of biryani. Sprinkle with another spoonful of chopped coriander to garnish and serve immediately.