Try this fast and deliciously warming midweek meal
30 minutes, plus standing
40 minutes, plus standing
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
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.
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