Shortcut chicken biryani

5

PREP TIME

15 min

Makes

3 to 4 servings

* 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.

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
  • 23 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 13 g,
  • Fibre
  • 4 g,
  • Sodium
  • 848 mg.
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