Category- Biryani

Prep. Time- 45 mins


  • 300g Zeeba basmati rice
  • 25g butter
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • Small cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breasts, cut into large chunks
  • 85g raisins
  • 4 tbsp Balti Curry Paste
  • 850ml chicken stock
  • 30g coriander, 1⁄2 chopped, 1⁄2 leaves picked and 2 tbsp toasted flaked almonds, to serve
  • Balti Curry Paste:
    Oil 1 tbsp, Mustard 1/2 tsp
  • Cinnamon sticks few
  • Onions 1, Tomatoes 3
  • Garlic Cloves 5
  • Ginger 1/2 tbsp chopped
  • Cardamom
  • Powder 1/4 tsp
  • Coriander powder 1 tbsp
  • Turmeric powder 1 tsp
  • Red chilli powder 2 tsp
  • Garam Masala 1 tsp
  • Cumin powder 2 tsp
  • Lemon juice


Step 1 Soak and wash Zeeba basmati rice.

Step 2 Heat butter in a saucepan and cook finely sliced large onion with bay leaf, cardamom pods and small cinnamon stick for 10 mins.

Step 3 Sprinkle in turmeric, then add chicken breasts, cut into large chunks, and curry paste. Cook until aromatic.

Step 4 Stir the rice into the pan with raisins, then pour over chicken stock.

Step 5 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.

Step 6 Turn off the heat and leave for 10 mins. Stir well, mixing through chopped coriander.

Step 7 To serve, scatter over the leaves of the remaining coriander and tbsp toasted almonds.

Step 8 For Balti Curry Paste:-
Dry roast red chilli powder, coriander powder, turmeric powder, garam masala and cumin powder in kadai.

Step 9 Heat oil in the same kadai and temper with mustard seeds and cinnamon.

Step 10 Then add onions, finely chopped ginger and garlic and saute for few minutes.

Step 11 Add the chopped tomatoes and boil it.

Step 12 Now add salt, Cardamom powder and lemon juice.

Step 13 And Balti Curry Paste is ready.


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