Meat and poultry recipes
Chicken biryani
Northern Ireland specific
A great rice-based curry that combines some of your five a day.
Serves: 2
Time: 1 hour 10 minutes
Ingredients
- 1 tablespoon of olive/vegetable oil
- 2 medium onions, chopped
- 2 medium cloves of garlic, chopped
- 2 medium mild chillies, chopped
- 2 large tomatoes, chopped
- 1/4 tablespoon tomato puree
- 1/4 teaspoon of chilli powder, coriander powder and cumin powder
- 1 tablespoon whole spices, in muslin bag if desired
- 1 tablespoon biryani masala
- 1 cooked chicken breast
- 1/3 cup frozen peas
- 3 medium mushrooms, roughly chopped
- 1 medium potato, peeled and chopped
- 500ml boiling water
- 150 grams cup basmati rice, washed
Garnish
- 1cm piece of root ginger, chopped finely
- 1/4 teaspoon whole cumin seeds
Method
- Heat the oil and fry the onions until they’re golden brown (approximately 5 minutes)
- Add the garlic, chillies, tomatoes, tomato puree, spices and 236ml (1 cup) of water and simmer on a medium heat for 5 minutes. Mash with a potato masher if you want the sauce to be smoother.
- Add the chicken and simmer for 10 minutes, stirring regularly.
- Add the frozen peas, mushrooms, potatoes and more water if needed and simmer for 5 minutes.
- Put the boiling water in a saucepan, add the washed rice, boil for 5 minutes and drain.
- Layer the chicken mixture with the rice starting with the rice then the chicken mixture and repeat this twice.
- Garnish with cumin seeds, and ginger.
- Lower the heat and simmer for a further 10 minutes.
- Serve with fresh salad and yoghurt dip.
Nutritional Information
Each serving provides | Amount in grams |
---|---|
Energy | 2728 kilojoules/646 kilocalories |
Fat | 9.3 |
Saturates | 1.4 |
Sugar | 21.2 |
Salt | 0.33 |
Typical values per 100g: Energy 360kJ/85kilocalories
The information stated above is based on each serving of chicken biryani and excludes suggested accompaniments.
Read more on our Healthy recipes page.
Revision log
Published: 23 August 2022
Last updated: 12 October 2023