Chicken Biriyani Recipe

Name: Chicken Biriyani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serving for 4 servings
Ingredients: 2 tbsp Greek-style yoghurt, plus extra, to serve; 1/3 cup (100g) korma curry paste; 500g chicken thigh fillets, trimmed, chopped; 2 tsp vegetable oil; 1 (120g) onion, sliced; 2 tsp crushed garlic; 2cm fresh ginger, finely grated; 1 1/2 cups (300g) long-grain rice; 4 cardamom pods; 1 cinnamon stick; 3 cups (750mL) reduced salt chicken stock; 1/2 cup (60g) frozen peas; Fresh coriander and toasted almonds to serve

Ingredients

2 tbsp Greek-style yoghurt, plus extra, to serve
1/3 cup (100g) korma curry paste
500g chicken thigh fillets, trimmed, chopped
2 tsp vegetable oil
1 (120g) onion, sliced
2 tsp crushed garlic
2cm fresh ginger, finely grated
1 1/2 cups (300g) long-grain rice
4 cardamom pods
1 cinnamon stick
3 cups (750mL) reduced salt chicken stock
1/2 cup (60g) frozen peas
Fresh coriander and toasted almonds to serve

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD serving for 4 servings

Instructions

Combine yoghurt and half of the curry paste in a medium glass bowl. Add chicken, stir to coat. Cover and refrigerate for 30 minutes.
Heat oil in a large heavy-based saucepan over a medium-high heat. Cook chicken for 5 minutes or until browned. Remove chicken and set aside. Add onion to pan, cook for 5 minutes or until lightly browned. Add garlic, ginger and remaining curry paste; cook for 1 minute or until fragrant. Add rice, cardamom and cinnamon and stir to coat. Add stock and bring to the boil
Return chicken to pan, stirring to combine. Cover and reduce heat to low. Simmer for 20 minutes or until rice is tender and stock has been absorbed. Remove from heat. Add peas. Stand, covered for 5 minutes or until peas are bright green and tender. Sprinkle with coriander and almonds. Dollop with extra yogurt to serve.

Dinner