Chicken, broccoli and pea biryani
Skinless chicken breast
375 g, fat trimmed, cut into 3cm pieces
1 medium, thinly sliced
2 clove(s), crushed
5 g, (1 stick)
1 cup(s), (200g)
2½ cup(s), (625ml)
300 g, cut into small florets
Frozen green peas
½ cup(s), (60g)
2 tbs, (or slivered)
⅓ cup(s), plus 8 fresh curry leaves
- Heat oil in a large saucepan over medium-high heat. Cook chicken and onion, stirring, for 7–8 minutes or until chicken is browned and onion is softened.
- Add garlic, cumin, ground coriander, cinnamon, garam masala and curry leaves and cook, stirring, for 1 minute or until fragrant. Add rice and stir to coat. Add stock and bring to the boil. Reduce heat to low and cook, covered, for 10–12 minutes or until rice is tender and liquid is absorbed. Add broccoli and peas in the last 2 minutes of cooking.
- Set aside, covered, for 10 minutes. Remove cinnamon stick and curry leaves.
- Meanwhile, heat a small non-stick frying pan over medium heat. Add almonds and cook, shaking pan often, for 2–3 minutes or until golden. Serve biryani topped with toasted almonds, fresh coriander and mint.