Eat Well For Less Chicken Biryani
Chicken biryani is the perfect one-pot dish. Chicken, rice and vegetables are all cooked together with a selection of spices in one large sauté pan. The results are as good as your local take-away biryani and healthier, too, plus it’s made at a fraction of the cost.
|1 tsp||rapeseed oil|
|1||large onion, roughly chopped|
|2||garlic cloves, finely chopped|
|5cm||piece of fresh root ginger, peeled and finely chopped|
|1||red chilli, deseeded and finely chopped|
|2 tbsp||medium curry powder|
|1 tsp||ground cumin|
|1 tsp||ground coriander|
|8||boneless, skinless chicken thighs, roughly chopped|
|4||large tomatoes, roughly chopped|
|1 x 28g||chicken stock pot or 1 chicken stock cube|
|320g||green beans, cut in half|
|juice of 1 lemon|
|small bunch of coriander, roughly chopped|
1. Heat a large sauté pan until hot, then add the rapeseed oil and onion and fry over a medium heat for 2–3 minutes until just softening.
2. Add the garlic, ginger, chilli, curry powder, cumin and ground coriander, stir through and fry for a further minute, then add the chicken pieces and fry for 3-4 minutes until just beginning to brown, stirring occasionally.
3. Add the tomatoes and stir-fry for another minute, then add the rice and stir through. Add the stock pot or crumbled stock cube and 600ml of cold water. Stir well and bring to the boil, then reduce the heat, cover with a lid and simmer for 15 minutes.
4. Lift the lid and stir, then scatter the green beans over the top, cover and cook for a further 3–4 minutes until the liquid has been absorbed and the rice and beans are tender.
5. Stir the lemon juice and chopped coriander gently through the rice, then spoon the biryani onto warm serving plates. Serve each portion with a dollop of yoghurt and mango chutney.