Shortcut chicken biryani
* PLUS Cooking time: 28 minutes
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.
, thinly sliced
- 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)
- 23 g,
- 50 g,
- 13 g,
- 4 g,
- 848 mg.