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Chicken biryani

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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 430g serving contains (excludes serving suggestion)
KCal
482
Carbs
77.30g
Fibre
7.50g
Protein
27.60g
Fat
6.70g
Saturates
1.10g
Sugars
12.70g
Salt
0.00g
Portion Fruit & Veg
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
300g basmati rice, rinsed in cold water
800ml boiling water
100g frozen peas, defrosted
handful fresh coriander, chopped
1 tbsp olive oil
Method
  1. Add the sunflower oil to a pan with the onion, cook for 2 minutes, then add the chicken and stir for a further 3-4 minutes.
  2. Add the red pepper, carrot, mushrooms and aubergine, and cook for a further 5 minutes, stirring regularly.
  3. Stir in the curry paste and sultanas, and mix well.
  4. Next, add the rice to the vegetables, mixing well. Then, add the boiling water and mix again. Bring to the boil, then turn the heat to low. Cover and cook for 11 minutes.
  5. Turn off the heat and leave for 5 minutes without removing the lid.
  6. Add the peas, coriander and olive oil to the rice. Mix well and serve.
Chefs 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.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge and reheat until piping hot throughout.
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