Chicken Biryani. Chicken biryani recipe, preparation time 30 minutes, cooking time 33-34 minutes, serves 4 people.

Preparation Time: 30 minutes

Microwave Cooking Time: 33-34 minutes plus standing time

Serves: serves 4 people

Ingredients:
120g/4oz/ 1/2 cup basmati rice
5ml/1 tsp saffron
60m1/4 tbsps milk
60g/2oz/4 tbsps butter or margarine
1 onion, thinly sliced
45m1/3 tbsps sultanas/golden raisins
45m1/3 tbsps flaked/sliced almonds
5ml/1 tsp ground coriander
5ml/1 tsp ground ginger
1.25m1/ 1/4 tsp ground cinnamon
4 chicken portions/pieces, skinned and boned
1 bay leaf
2 cloves
1 cardamom, crushed
340m1/ 3/4 pint/1 1/2 cups hot chicken stock
60g/2oz/ 1/2 cup frozen peas
1.25m1/ 1/4 tsp rose water (optional)
Salt and pepper

Combine saffron and milk in a small bowl and heat for 30 seconds on HIGH. Leave to infuse. Wash the rice until the water runs clear and leave to drain. Heat a browning dish according to the manufacturer's directions. When hot, melt the butter and brown the onions for I minute on HIGH. Add the sultanas/golden raisins and almonds and brown 2 minutes on HIGH. Add the coriander, ginger and cinnamon and cook for 1 minute on HIGH. Combine rice with the onions, sultanas/golden raisins and spices ina large casserole dish. Add chicken, cut into small pieces, bay leaf, cloves and cardamom pod. Pour over the chicken stock, cover and cook for 10 minutes on HIGH. Cook an additional li minutes on MEDIUM HIGH or 20 minutes on MEDIUM. Add the peas to the casserole dish and mix the saffron milk with the rose water, if using. Drizzle over the top of the rice and cook a further 4-5 minutes on HIGH. Leave to stand for 5 minutes before serving. Garnish with coriander leaves, if desired.