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Easy Chicken and Vegetable Biryani

Easy Chicken and Vegetable Biryani

EASY CHICKEN AND VEGETABLE BIRYANI

60ml thick plain yoghurt

25ml fresh ginger, grated

2 garlic cloves, crushed

5ml turmeric

5ml medium curry powder

1 cinnamon stick

5 cardamom pods

500g chicken thigh fillets, cubed

salt and black pepper

45ml oil

1 onion, sliced

8 fresh curry leaves

400g assorted cooked vegetables, cubed, such as baby potatoes, carrots, green beans, cauliflower, peas

230g Tastic Parboiled Rice, cooked (approx. 600g cooked weight)

30ml fresh coriander, chopped


YOGHURT AND CUCUMBER RAITAI

1 small cucumber, grated

120g thick plain yoghurt

1 garlic clove, crushed

5ml honey

salt and milled black pepper


EASY CHICKEN AND VEGETABLE BIRYANI

  1. Mix the yoghurt, ginger, cloves, turmeric, curry powder, cinnamon stick and cardamom pods in a non-metallic bowl.
  2. Stir in the chicken pieces and season with salt and pepper. Cover and chill for 3 hours or overnight.
  3. Heat the oil in a pan and fry the onion for 4-5 minutes.
  4. Stir in the curry leaves and cook for 1 minute.
  5. Increase the heat and add the chicken and marinade. Cook for 8-10 minutes, adding a little water if necessary, until the chicken is cooked.
  6. Stir in the vegetables and cooked rice. Heat through and season with salt and pepper.
  7. Garnish with coriander leaves and serve with the yoghurt and cucumber raita.

YOGHURT AND CUCUMBER RAITA

  1. Place the grated cucumber into a colander and allow to drain completely
  2. Transfer to a mixing bowl and stir in the remaining ingredients.
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