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A delicious spiced Chicken Biryani, perfect for using left over chicken
- 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
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!
*** Nutritional information is approximate and intended as a guide
Nutrition Facts
Easy Chicken Biryani
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.