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Photo of Chicken biriyani by WW

Chicken biriyani

9
Points® value
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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