Chicken biryani
prep: 15 minutes
cook: 30 minutes
serving: 4
Nutrition Facts
each serving
KCal
450
Carbs
60.3g
fiber
8.8g
Protein
27.9g
Fat
8.8g
Saturates
1.4g
Sugars
11.1g
Salt
0.29g
Fruit/Veg Portion
2
Ingredients
all 14 types- 2 tsp sunflower oil
- 1 large onion, chopped
- 300g skinless chicken breast, cut into chunks
- 1 red pepper, chopped
- 1 carrot, diced
- 8 mushrooms, sliced
- 1 aubergine, chopped into cubes
- 1 tbsp curry paste (mild, medium or hot)
- 1 tbsp sultanas
- 250g brown basmati rice, rinsed in cold water
- 800ml boiling water
- 100g frozen peas, defrosted
- handful fresh coriander, chopped
- 1 tbsp olive oil
Directions
6 steps in totalStep 1
Add the sunflower oil to a pan with the onion, cook for 2 minutes, then add the chicken and stir for a further 3-4 minutes.
Step 2
Add the red pepper, carrot, mushrooms and aubergine, and cook for a further 5 minutes, stirring regularly.
Step 3
Stir in the curry paste and sultanas, and mix well.
Step 4
Next, add the rice to the vegetables, mixing well. Then, add the boiling water and mix again. Bring to the boil, then turn the heat to low. Cover and cook for 11 minutes.
Step 5
Turn off the heat and leave for 5 minutes without removing the lid.
Step 6
Add the peas, coriander and olive oil to the rice. Mix well and serve.
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