Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 5.79 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 red capsicums, deseeded, cut into 1cm pieces
- 500grams chicken thigh fillets, cut into 2cm pieces
- 1/3 cup mild Indian curry paste
- 300grams Woolworths basmati rice, rinsed
- 1L salt-reduced chicken stock
- 1/3 cup raisins
- 1 1/4 cup frozen peas
- 1/2 cup Greek-style yoghurt
- 1/2 bunch coriander, leaves picked
- 1/3 cup flaked almonds, toasted
Nutrition per serving
3300kJ / 788Cal
3300 Kilojoules or 788 Calories
38% of daily energy intake*
Protein
39.0grams
Fat
31.0grams
Carbs
84.8grams
Sugars
20.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sensational spices, fluffy rice, juicy raisins and almonds make this chicken biryani recipe a dish to remember. It makes for a great family-friendly dinner.
Method
Step 1 of 3
Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic and capsicum, and cook, stirring, for 4 minutes or until capsicum softens.
Step 2 of 3
Add chicken and paste, and cook, stirring, for 2 minutes or until chicken is coated. Add rice, stock and raisins, then bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes or until rice is tender and liquid is absorbed.
Step 3 of 3
Remove from heat. Add peas and stand, covered, for 5 minutes or until peas are tender. Serve biryani topped with yoghurt, coriander and almonds.
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