Shortcut chicken biryani
6
- Prep Time15 mins
- Total Time15 mins
- Makes3 to 4 servings
A coriander-and-cumin-laced store-bought paste is the secret behind this creamy quick-cooking biryani. It's a far-from-ordinary dinner and there's no need for any extra spices.
Ingredients
1 cup frozen peas
1 onion, thinly sliced
2 carrots, diced
6 skinless, boneless chicken thighs
1/4 cup biryani curry paste
1 cup basmati rice
2 cups water
1/2 tsp salt
1 cup coarsely chopped cilantro
Instructions
Measure out peas and leave at room temperature. Prepare vegetables. Lightly coat a large saucepan with vegetable oil and set over medium heat. Add onion and carrots. Stir occasionally until onion has softened, 3 to 5 min. Meanwhile, cut chicken into bite-size pieces. Add to vegetables and sauté until lightly golden, about 5 min.
Add biryani paste and stir until chicken is well coated. Mix in rice, water and salt. Cover and bring to a boil. Stir, then reduce heat to low. Simmer, covered, for 15 min.
Then mix in peas. Cover and continue to simmer until water is absorbed, from 5 to 7 more min. Remove from heat. Sprinkle with cilantro. Scoop into large bowls.
Nutrition (per serving)
Calories 415, Protein 23g, Carbohydrates 50g, Fat 13g, Fibre 4g, Sodium 848mg.