A quick and easy Chicken Biryani, perfect for a mid-week meal. Made with Wholegrain rice for a wholesome plate.
Ingredients
Method
- 1 pack Tilda Wholegrain Pilau Steamed Basmati Rice
- 4 chicken breasts, thinly sliced into strips
- 1 tbsp. rapeseed oil
- 8 shallots, peeled and sliced
- 4 cloves of garlic, finely chopped
- 2 large handfuls of fresh coriander, chopped
- Knob of ginger, peeled and grated
- 3 cardamom pods
- 2 tsp. cumin seeds
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. turmeric
- 125ml plain yoghurt
- 50g flaked almonds
- 50g golden raisins
Notes
- Heat the oil in a frying pan, add the shallots, garlic and ginger and fry for 5-6 minutes, until golden-brown
- Add the chicken and coriander and stir fry for another 4-5 minutes, and then add the spices and stir for one minute
- Stir in the yoghurt and simmer for 1-2 minutes
- Add the almonds and raisins, cover the pan and allow to cook over a low heat for 10 minutes
- Add the rice to the pan and heat until cooked through, then serve.
