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Chicken Biryani

Diabetic.Foodie's picture
  Long grain rice 8 Ounce (250 Gram)
  Light vegetable oil 1 Tablespoon
  Skinned boned chicken breasts 2
  Carrots 2 Large, sliced
  Potato 1 Large, chopped
  Onion 1 , chopped
  Fresh ginger root 1 Inch, peeled and grated
  Garlic 2 Clove (10 gm), crushed
  Cauliflower 1⁄2 Medium, broken into florets
  Fine green beans 3 1⁄2 Ounce, halved (100 Gram)
  Medium curry paste 2 Tablespoon
  Turmeric 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Natural yogurt 5 Ounce (Plus Extra For Serving, 150 Gram)
  Sultanas 2 Ounce (60 Gram)
  Chopped fresh coriander 3 Tablespoon

Bring a pan of lightly salted water to the boil, pour in the rice, reduce the heat, and simmer for 8 minutes.
Drain well and set aside.
Heat the oil in a large, heavy-based saucepan.
Add the chicken and fry over a medium heat for 3-4 minutes, turning to brown on all sides, Add the carrots and potato and fry gently for 7-8 minutes, stirring occasionally, until the vegetables are beginning to soften.
Add the onion, ginger, garlic, cauliflower, and beans.
Stir in the curry paste, turmeric, and cinnamon, and continue to stir-fry for 2-3 minutes.
Stir in the yogurt and sultanas.
Pile the rice on top.
Cover the pan with a layer of greaseproof paper or foil, then put on the lid.
Cook over a low heat for 10 minutes, then remove from the heat and leave to stand, still covered, for 5 minute

Recipe Summary

Main Dish

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