Easy chicken biryani
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This global spin on chicken and rice features fragrant cumin, turmeric, and cardamom with brown basmati rice adding nice nuttiness. Brown basmati takes a little longer to cook than the white basmati, so the chicken goes in later to keep it tender and moist.
Ingredients
Skinless chicken breast
500 g, cut into 3cm pieces
Olive oil
2 tsp
Onion
1 medium, finely chopped
Garlic
4 clove(s), crushed
Brown basmati rice
1 cup(s), (200g)
Ground cumin
1 tsp
Ground turmeric
1 tsp
Ground cayenne pepper
¼ tsp
Cardamom
¼ tsp, ground
Salt reduced chicken stock
2 cup(s), (500ml)
Dried bay leaf
2 whole
Frozen green peas
1 cup(s), (120g)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Fresh coriander
1 tbs, chopped (optional)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chicken, stirring occasionally, for about 4 minutes or until lightly browned. Remove chicken from pan and set aside.
2
Heat oil in same pan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add rice, cumin, turmeric, cayenne and cardamom, cook, stirring, for a further 1 minute or until fragrant. Stir in stock and bay leaves, season with salt and pepper and bring to the boil. Cover, reduce heat to low and simmer for about 20 minutes or until rice is just tender.
3
Stir in reserved chicken. Cover and cook for a further 10 minutes, or until liquid is absorbed and chicken is cooked through. Remove from heat. Stir in peas. Stand covered for 5 minutes.
4
Serve with yoghurt and coriander.
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