Easy Chicken Biryani
A delicious spiced Chicken Biryani, perfect for using left over chicken
Servings 4
Calories 307kcal
Ingredients
- 1 Tablespoon Olive Oil / or Fry Light
- 1 Medium Onion peeled & finely chopped
- Thumb sized piece of Ginger peeled and finely chopped
- 2 cloves Garlic peeled and finely chopped
- 200 g - 300g left over chicken cut into chunks
- 1/2 – 1 teaspoon Chilli Powder depending on what heat you like
- 1 teaspoon Turmeric
- 1 teaspoon Garam Marsala
- 100 g Mushrooms halved or quartered
- 200 g Basmati Rice
- 400 ml Chicken stock or water
- Handful of Fresh coriander leaves
- Salt & black Pepper
- Coriander leaves for decoration
- Plain Yoghurt for serving
Instructions
- Preheat your oven to 160C fan/ 325F / Gas 4
- In your heavy bottomed casserole dish (hob proof) put your olive oil and turn on the heat to medium
- Next add your onion, ginger, garlic, chicken and fry for 5 minutes, stirring
- Next add your Chilli Powder, Turmeric, Garam Marsala and mushrooms, stir and fry for a further 5 minutes, stirring
- Then add your rice and stock and coriander leaves give it all a good stir and season with salt and pepper
- Pop the lid on your casserole dish (or cover tightly with foil) and place in the centre of the oven for 30 minutes
- After 30 minutes, remove and stir, making sure your rice is tender. If it looks a bit dry add a splash more water
- Return the lid and leave to stand for a further 10 minutes (do not put it back in the oven)
- Then simply serve with a dollop of yoghurt and fresh coriander leaves – yum!
Notes
*** Nutritional information is approximate and intended as a guide
Nutrition
Calories: 307kcal | Carbohydrates: 39g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 187mg | Potassium: 415mg | Fiber: 2g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg