Chicken Biriyani
This Budget Chicken Biryani is a weekly winner in our house – simple, vibrant, and made using store cupboard staples.
Servings: 4 people
Calories: 556kcal
Cost: from £1.71 per portion
Ingredients
- 600 g Chicken Thighs Skinned and Boned
- Sea Salt & Ground Black Pepper
- 2 White Onions Small Dice
- 4 Garlic Cloves Crushed
- 4 cm Fresh Ginger Finely Grated
- 1 Pinch Saffron Threads or 1 tsp turmeric
- 2 tbsp Medium Curry Powder
- 1 tbsp Garam Masala
- 200 g Plum Tomatoes diced
- 150 g Basmati Rice
- 200 g Carrots small dice
- 2 Chicken Stock Cubes mixed into 750 ml Chicken Stock
- 200 g Green Beans chopped
- 200 g Frozen Peas
- Coriander Leaves chopped to serve
Instructions
- Wash the rice several times in cold water to remove the starch. This should take maybe 2 or 3 passes until the water is clear.
- Heat the oil in a large frying pan over a medium to high heat.
- Fry the chicken on both sides until seared and season while they cook, about 10 minutes. Remove from the pan and place to the side.
- Reduce to a medium heat, add a touch more oil if needed then the onions and fry gently for about 5 minutes. Add the garlic and ginger and fry for another minute until fragrant.
- Now add the spices and cook for a further minute, then add the tomatoes and cook for a further 2 minutes until they start to break down.
- Add the rice, carrots stock and stir gently. Bring to a simmer and cook for 10 minutes.
- Add the green beans and peas, stir then add the chicken thigh pieces on top along with any juices. Place on the pan lid and simmer for another 10 to 15 minutes. All the liquid will have disappeared.
- Serve sprinkled with chopped coriander.
Notes
This recipe was inspired and adapted from Tom Kerridge's book Lose Weight for Good.