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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 40 minutes

    Serves: 4


    • 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‚Äôs mild curry paste
    • 600ml chicken stock
    • 200g essential Waitrose frozen garden peas
    • 20g coriander


    1. Soak the rice in cold water while you prepare the rest of the ingredients.
    2. Heat the butter in a pan and saute the onions until golden, about 10 minutes. Add the chicken and brown on all sides.
    3. Add the garlic and curry paste and stir for a minute.
    4. 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.
    5. Roughly chop the coriander and stir half through the biryani. Scatter the remaining coriander over the top and serve.

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