Chicken, broccoli and pea biryani
8
Points®
Total time: 55 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This delicious Indian rice dish is full of flavour with fresh herbs and spices.
Ingredients
Olive oil
1 tbs
Skinless chicken breast
375 g, fat trimmed, cut into 3cm pieces
Onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Ground coriander
2 tsp
Ground cinnamon
5 g, (1 stick)
Garam masala
1 tsp
Basmati rice
1 cup(s), (200g)
Chicken stock
2½ cup(s), (625ml)
Broccoli
300 g, cut into small florets
Frozen green peas
½ cup(s), (60g)
Flaked almonds
2 tbs, (or slivered)
Fresh coriander
⅓ cup(s)
Fresh mint
⅓ cup(s), plus 8 fresh curry leaves
Instructions
1
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.
2
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.
3
Set aside, covered, for 10 minutes. Remove cinnamon stick and curry leaves.
4
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.
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