Sjef Laroex Se Briyani Impromptu

INGREDIENTS

300	g basmati rice (een koppie is goed genoeg)
25	g butter (meer is beter)
1	large onion, finely sliced
1	groot aartappel, geskil en in dun skywe gesny
	kwart koppie rooi lensies, gewas
1	bay leaf (2 varses van die boom af gebruik)
3	cardamom pod (4 gebruik)
	small cinnamon stick (een in die helfte gebreek)
1	tsp turmeric
4	skinless chicken breast, cut into large chunks (sommer hoender stukke gebruik, genoeg vir 3-4)
1	teelepel Marsala kerrie poeier)
85	g raisin (so handvol aan aan die begin en dan nog weer 'n bietjie na die einde se kant toe)
850	ml chicken stock
	chopped coriander and toasted flaked almonds to serve (los die amandels, baie sleg vir 'n mens)

Impromptu, Sjef Laroex
1.	Kook die rys apart tot net voor sag, hou eenkant
2.	Kook die lensies tot amper sag, hou eenkant
3.	Braai die ui in botter, hou eenkant (as jy wil kan jy die kerrie bestandele hier bysit en saam braai as die ui al bietjie sag is)
4.	Braai die aartappel in botter, hou eenkant
5.	Braai die hoenderstukke in botter tot lekker bruin en losserig van die bene
6.	Gooi alles behalwe die rys bymekaar in die pot en prut tot hoender deurgaar en sag is
7.	Gooi die rys by, en go so bietjie rosyne, asook vars koriander blare
BBC resep stappe
1.	Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
2.	Stir the rice into the pan with the raisins, then pour over the stock. 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. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

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