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Easy chicken biryani recipe

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Try this super speedy easy chicken biryani for a fuss-free midweek meal that's ready in under half an hour. This comforting Indian classic is bursting full of aromatic spices and will go down a storm with the entire family. See method

Serves 4
15 mins to prepare and 5 mins to cook, plus 10 mins resting
504 calories / serving
Dairy-free

Ingredients

2 tbsp sunflower oil
1 large onion, chopped
4 chicken breasts
1 lemon, juice only
2 tsp garam masala
1 tsp chilli powder
2g (1 tsp) salt
300g (10oz) basmati rice
1 garlic clove, crushed
2.5cm piece fresh ginger, grated
850ml (1 1/2pints) hot chicken stock
3 tbsp chopped fresh coriander

Budget swap: Use stock cubes to make your stock

Each serving contains

Energy
2135kj
504kcal 25%
Fat
9g 13%
Saturates
2g 8%
Sugars
4g 4%
Salt
3g 49%

of the reference intake
Carbohydrate 69.7g Protein 41.2g Fibre 2.6g

Method

Heat the oil in a large saucepan over a low heat. Add the onion, cover and cook for 10 minutes until softened.
Cut the chicken into bite-size pieces, tip into a bowl, and add the lemon juice, garam masala, chilli powder and salt. Stir well to coat.
Rinse the rice several times in cold water, until the water runs clear. Add the garlic and ginger to the onion and cook for 2 minutes, then add the chicken pieces and cook for a further 2 minutes, stirring constantly.
Add the rice and hot stock to the pan, stir well then bring to the boil. Cover with a tight-fitting lid, reduce the heat slightly and cook for 5 minutes. Turn off the heat and leave the pan for 10 minutes to allow the rice to finish cooking in the steam. Do not remove the lid. Stir through the coriander and serve immediately.

See more #EvenBetter recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.