Biryani with Tandoori Chicken Breast Strips, Yoghurt & Almonds

(20)
Time 30 min
Difficulty Easy
Serves 4
Quick & Easy Dinner Ideas Easy Dinner Recipes Quick Chicken Recipes Quick Dinner Ideas Easy Dinner Ideas Easy Meals for Dinner Chicken Dishes for Dinner Chicken Dinner Ideas Family Dinner Ideas What to have for Dinner

Ingredients:

Tegel Tandoori Chicken Breast Strips 400g

400 grams Tegel Tandoori Chicken Breast Strips

1 tablespoon olive oil

1 tablespoon butter

1 large onion, finely chopped

1 teaspoon each ginger and garlic paste

1 bay leaf

2 cardamom pods

1 cinnamon stick

½ teaspoon turmeric

¼ cup red curry paste

1 ½ cups Basmati rice

3-4 cups Chicken stock

¼ cup Dried fruit – diced apricots, cranberries or raisins

Method:

1. Heat the oil and butter in a large heavy based pan and sauté the onions, garlic and ginger paste, bay leaf, cardamom pod, turmeric and curry paste for 2-3 minutes over a medium heat until soft and fragrant.

2. Add the rice and toss to coat the grains then add 3 cups of the stock and cover and simmer gently for 10 -12 minutes, stir well and add the chicken strips and dried fruit, simmer a further 8-10 minutes (adding a little extra stock if needed) until the rice is just tender.

3. Serve the chicken & rice Biryani with a dollop of yoghurt, fresh chopped coriander and sprinkle with toasted almonds if desired.

Rate this recipe