Recipes
Really simple chicken biryani
This tasty all-in-one dish is a perfect way to use up leftover chicken.
This tasty all-in-one dish is a perfect way to use up leftover chicken.
(25 votes)
Cook: 30 Mins
Serves: 4
Price: £1.50 per serving
Nutritional Information
Each 420g serving contains
Energy
2386kj
570kcal
2386kj
570kcal
29%
Fat
14g
14g
Med
20%
20%
Saturates
2.3g
2.3g
Low
12%
12%
Sugars
18g
18g
Low
20%
20%
Salt
1.2g
1.2g
Low
20%
20%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
568kj/136kcal
Typical energy values per 100g:
568kj/136kcal
Ingredients
250g basmati rice
2 tbsp sunflower oil
1 large onion, diced
1 clove garlic, finely chopped
2 peppers (red and yellow), de-seeded and cut into small pieces
1-2 level tbsp Asda Medium Curry Powder
1 chicken stock cube, crumbled
50g raisins
350g leftover roast chicken, skinless and boneless, cut into bite-sized pieces
150g frozen peas
25g flaked almonds (optional)
Mango chutney, to serve
Method
1
Rinse the rice in a sieve under cold running water and pat dry with kitchen paper.
2
Heat the oil in a large pan, add the onion and cook for 3-4 minutes until soft. Add the garlic and peppers and cook for 3-4 minutes.
3
Add the curry powder and cook, stirring, for 1 minute. Add the rice, stock cube, raisins and 1 litre water. Bring to the boil, cover and simmer for 10 minutes.
4
Add the chicken and cook for another 2 minutes. Remove from the heat, add the peas, cover the pan and leave for 4-5 minutes.
5
If using, put the flaked almonds in a dry frying pan and toss over a medium heat until lightly toasted.
6
Drain any excess liquid from the rice mixture, sprinkle with the toasted almonds and serve with mango chutney.