Biryani with Tandoori Chicken Breast Strips, Yoghurt & Almonds

(14)
Time 30 min
Difficulty Easy
Serves 4
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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.

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