Chicken Biriyani
Easy
This mildly spiced curried rice is a fabulous introduction to Indian food for children. Serve with flatbreads and lots of natural yoghurt.
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
4
Chicken Biriyani
Easy
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
4
Introduction
This mildly spiced curried rice is a fabulous introduction to Indian food for children. Serve with flatbreads and lots of natural yoghurt.
Ingredients
- 1 tbsp olive oil
- 500g chicken thigh fillets, trimmed and cut into bite-sized pieces
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1 inch ginger, grated
- 2 tbsp korma paste
- 300g basmati rice
- 500ml chicken stock
- 100g frozen peas
Method
- 1. Heat the oil in a heavy-based saucepan over a medium het. Cook the chicken for 5 minutes, until browned on all sides. Transfer to a plate. Cook the onion, garlic and ginger for a few minutes until fragrant and the onion has softened. Add the curry past and cook for a minute. Stir in the rice, ensuring that it is well coated.
- 2. Add the stock and 250ml of water. Bring to the boil and return the chicken to the pan. Cover and cook for 20 minutes on a low heat. Five minutes before the end of cooking, stir in the peas and replace the lid.
- 3. Serve with natural yoghurt and flatbreads.
