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Quick chicken biryani
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Quick chicken biryani
Try this fast and deliciously warming midweek meal
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes, plus standing
- Total time:
-
40 minutes, plus standing
- Serves:
- 4
Ingredients
- 300g basmati rice
- 20g essential Waitrose unsalted butter
- 2 essential Waitrose onions, halved and finely sliced
- 4 essential Waitrose british chicken thighs, skinned and cubed
- 3 garlic cloves, sliced
- 3 tbsp Patak’s mild curry paste
- 600ml chicken stock
- 200g essential Waitrose frozen garden peas
- 20g coriander
Method
- Soak the rice in cold water while you prepare the rest of the ingredients.
- Heat the butter in a pan and saute the onions until golden, about 10 minutes. Add the chicken and brown on all sides.
- Add the garlic and curry paste and stir for a minute.
- Drain the rice, rinse, then add to the pan with the stock. Bring to the boil, lower the heat to a simmer and cover. Cook for 10 minutes, then add the peas; cook for a further 5 minutes. Turn off the heat and leave, covered, for 5 minutes.
- Roughly chop the coriander and stir half through the biryani. Scatter the remaining coriander over the top and serve.
Nutritional Info
| Energy | 537.0kcal |
|---|---|
| Sugars | 5.0g |
| Fat | 9.5g |
| Saturated Fat | 4.0g |
| Salt | 1.0g |
This recipe was first published on Waitrose.com in December 2010
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