Chicken Biryani (PKP 4.8L & 5.7L)
1 onion, sliced
2 garlic cloves, crushed
1 inch ginger, finely grated
1 bay leaf
3 cardamon pods
600kg skinless and boneless chicken thighs, cut into quarters
3tbsp curry paste (we used Balti)
1 tsp turmeric
85g golden raisins
300g basmati rice soaked 15-30 minutes
750ml chicken stock
Small bunch coriander, chopped
50g cashew nuts, or alto serve
Select the SAUTE function, then add the butter and allow to melt. Add the onions, garlic ginger, bay leaf and cardamon pods and fry for a few minutes. Then add the turmeric, chicken and curry paste, cook for a few more minutes, until all combine and the chicken has started to brown. Then press CANCEL.
Add the raisins, rice and water on top of the chicken (do not mix).
Put the lid on and close the pressure valve then select the RICE function and adjust the time to 7 minutes.
When the program has finished we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Serve scattered with cashew nuts and coriander.