Chicken biryani with naans

Source: Nosh for graduates

Ingredients

Instructions

1. Heat the butter in a large pan or wok and cook the onion until they become soft. Add the chicken and cook until the skins have browned a little.
2. Add the korma paste and turmeric or saffron and cook for
   1 minute.
3. Add the rice and stir well. Cook for
   1 minute, allowing the rice to absorb the flavours.
4. Add the stock, yoghurt, raisins and water. Bring to the boil. Turn down and simmer with a lid on for
   25-30 minutes. Check every
   10 minutes to make sure it is not sticking to the bottom. You may need to add a little more water. Try not to stir too much as the rice will become mushy.
5. At the end of the cooking time, add the coriander leaves and almonds stirring as little as possible. Do no cook any more.
6. Serve with warm naan breads.

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