Chicken biriyani
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This simple curried rice recipe is a brilliant way to use up cold roast chicken in a very tasty way.
Ingredients
Vegetable stock cube
1 cube(s)
Brown Rice, dry
200 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, , chopped
Courgette
1 medium, , chopped
Garlic
1 clove(s), , chopped
Chilli, green or red
½ individual, , deseeded and finely sliced
Cooked mixed vegetables
300 g, frozen mixed vegetables
Roast chicken, mixed meat, skinless
300 g, , chopped
Curry Powder
1 teaspoon(s)
Cumin seeds
½ teaspoon(s), level, (optional)
Cherry Tomatoes
12 individual, , halved
Salt
1 pinch, and freshly ground black pepper
Coriander, fresh
4 sprig(s), , to serve
Instructions
1
Bring a large saucepan of water to the boil and add the stock powder or cube. Add the rice and cook for about 25-30 minutes, until tender.
2
Meanwhile, spray a large frying pan or wok with calorie-controlled cooking spray. Add the onion, courgette, garlic and chilli and cook for 3-4 minutes, until softened.
3
Drain the cooked rice and add to the frying pan or wok with the mixed vegetables, cooked chicken, curry powder and cumin seeds (if using). Cook, stirring, for 3-4 minutes, then add the cherry tomatoes and cook for 2 more minutes. Season with salt and pepper, then serve, garnished with coriander.
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