Chicken biriyani
A note from the chef... “The basic Biriyani recipe can be adapted in lots of different ways - replace the chicken with Quorn pieces, add peas rather than peppers. You can use different spices to flavour the rice - ginger, cinnamon or cumin will all work, add differing amount of spices to suit your taste. The most important thing to remember when cooking this dish is do not let the rice stick!”
SERVES 4
30-40 mins
£1.25 per person
Make vegetarian
Spice to taste
INGREDIENTS
400 g diced chicken
1 small onion, chopped
2 tablespoons vegetable oil
1 teaspoon garlic puree / 2 cloves of garlic
1-teaspoon turmeric
Half teaspoon of chilli powder
1 stock cube
100g mushrooms
1 pepper
300g easy cook rice
METHOD
1. Dice the pepper into small pieces and half the mushrooms. Place in a large saucepan. Season with salt, pepper, and cook in a little oil to seal. Set aside the vegetables, keeping any juices in the pan.
2. Fry the chopped onion, turmeric and chilli powder, in the same pan, with oil over a medium heat, until the onion is soft and slightly coloured.
3. Add the diced chicken, cook to seal.
4. Make up 850ml of stock; add to the pan, with the rice.
5. Bring to the boil and simmer over a medium heat with the lid on for 8 mins or until the rice is almost cooked. Check and stir occasionally to prevent the rice sticking to the pan. Add a little extra water if required.
6. Turn the heat off - leave the lid on for 10 minutes for the cooking process to complete.
7. Check the chicken and rice is cooked. Season with salt and pepper.
8. Add pepper and mushrooms, heat through and serve.
Suggestions... Use meat of your choice, or even Quorn, for a vegetarian version. Spice to taste - make it your version with the spices of your choice. If your family have different tastes, a spoonful of yoghurt is a great way to cool it down if needs be.
