Chicken biryani
Method
1
Mix together the marinade ingredients and the chicken and leave for a minimum of an hour. Preferably overnight.
2
In a sieve, wash the rice until the water runs clear.
3
Melt 30g of Lurpak® butter and cook the marinated chicken over a medium heat for 10 minutes until well coloured. Remove and set aside.
4
Wipe the pan clean of any burnt bits and then melt the second 30g of Lurpak® butter and fry the onions, garlic and ginger until golden. Stir in the rice and the spices and cook for a further minute. Add the chicken back in the pan and cover with the chicken stock. Cover with a tight-fitting lid and bring to the boil. Lower the heat to a minimum and cook the rice for another 10 minutes.
5
Turn off the heat and let the rice steam for 10 minutes. Stir in the chopped coriander and serve garnished with the mint leaves, coriander leaves and chopped cashew nuts.
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Lurpak® Unsalted Butter
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