AL RAWDAH CHICKEN BIRYANI

Ingredients
300g Basmati rice, 25g butter,1 large onion (finely sliced),1 bay leaf,3 cardamon pods,small cinamon stick, 1 tsp turmeric, 4 Al Rawdah Fresh skinless chicken breast cut into large chunks, 4 tbsp curry paste, 85g raisins, 850ml chicken stock,chopped coriander and toasted flaked almonds to serve.

Per Serving
617 kcalories, protein 49, carbohydrates 83g,fat 12g,saturated fat 4g,fibre 2g,sugar 19g,salt 2.01g

Soak the rice in warm water, then wash in cold until water runs clear. Heat butter in a saucepan and cook the opnions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add Al Rawdah Chicken and curry paste and cook util aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. 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. Turn off the heat and leave for 10 mins. Stir well, mixing through half of the coriander. To serve, scatter over the rest of the coriander and the almonds.