chicken biryani

serves 4, prep 15 mins, cook 30 mins

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
300g basmati rice, rinsed in cold water
800ml boiling water
100g frozen peas, defrosted
handful fresh coriander, chopped
1 tbsp olive oil

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.

Add the red pepper, carrot, mushrooms and aubergine, and cook for a further 5 minutes, stirring regularly.

Stir in the curry paste and sultanas, and mix well.

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.

Turn off the heat and leave for 5 minutes without removing the lid.
Add the peas, coriander and olive oil to the rice. Mix well and serve.

Each 430g serving contains (excludes serving suggestion)
482kcals, 77.3g carbs, 27.6g protein, 6.7g fat, 1.1g saturates, 12.7g sugars, <0.01gsalt

 

 

 


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