Chicken biryani
8
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Buryani is traditionally served for special occasions and you'll feel like celebrating when you taste this!
Ingredients
Ground cumin
1 tbs
Ground paprika
1 tbs
Ground turmeric
1 tsp
Olive oil
1 tsp
Brown onion
1 medium, thinly sliced
Chicken thigh, skinless, raw
450 g, fat trimmed, cut into 3cm pieces
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, grated
Rice, white, dry
1 cup(s), basmati, (200g)
Cauliflower
350 g, cut into florets
Chicken stock
2 cup(s)
Currants
2 tbs
Baby spinach
75 g
Fresh coriander
¼ cup(s)
Broccolini
2 bunch(es), trimmed
Instructions
1
Combine half each of the cumin, paprika and turmeric in a bowl. Add chicken and toss to coat. Lightly spray a deep non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 2–3 minutes or until golden. Transfer to a plate.
2
Heat oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger and remaining cumin, paprika and turmeric and cook, stirring, for 2 minutes. Add rice and cauliflower and stir to coat in spice mixture. Add stock and bring to the boil. Arrange chicken on top of the rice in a single layer.
3
Reduce heat to low and simmer, covered, for 10 minutes. Add currants and remove from heat. Cover and set aside for 10 minutes.
4
Meanwhile, boil, steam or microwave broccolini until bright green and just tender. Drain.
5
Add spinach to biryani and stir until just wilted. Divide biryani among plates and sprinkle with coriander. Serve with broccolini.
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