Chicken Biriani

180g basmati rice
25g butter
Half large onion
2 cardamon pods
1 tsp tumaric
2 tbsp balti paste
2 chicken breasts
450ml chicken stock
60g raisins

Soak rice in arm water and then wash until water runs clear.

Heat butter and fry off finely chopped onion with cardamom pods for 10 minutes until browned and softened.

Add chicken, tumeric and paste and cook until fragrant.

Add rice, raisins and stick. Bring to boil and simmer for 5 mins with tight lid. Turn heat off and leave for 10 mins.

Serve.