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Chicken biryani

Special Diets

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Chicken biryani
Ditch the takeaway and opt for a tasty, all-in-one dinner that’s big on flavour, but light on calories
Serves
4
Prep
15 minutes
Cook
30 minutes
Each 421g serving contains (excludes serving suggestion)
KCal
450
Carbs
60.3g
Fibre
8.8g
Protein
27.9g
Fat
8.8g
Saturates
1.4g
Sugars
11.1g
Salt
0.29g
Fruit/Veg Portion
2
Ingredients

Ingredients

2 tsp sunflower oil
1 large onion, chopped
300g skinless chicken breast, cut into chunks
1 red pepper, chopped
1 carrot, diced
8 mushrooms, sliced
1 aubergine, chopped into cubes
1 tbsp curry paste (mild, medium or hot)
1 tbsp sultanas
250g brown basmati rice, rinsed in cold water
800ml boiling water
100g frozen peas, defrosted
handful fresh coriander, chopped
1 tbsp olive oil
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Method

Method

Recipe tips
  • For a veggie version, add an extra pepper, a chopped courgette and a can of chickpeas.
  • You could also use turkey, prawns or salmon instead of chicken.
  • You could also substitute some of the meat with beans - these are packed with protein and fibre and are cheaper too.
  • If you don’t have an aubergine, simply add in some extra mushrooms and carrots.
  • You don’t need to have the coriander either, it will be just as tasty without.
  • If you don't have rice to hand, why not try quinoa or whole grain couscous.
  • Suitable for freezing once cooked. Then defrost in the fridge and reheat until piping hot throughout.
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