Really simple chicken biryani

Really simple chicken biryani

This tasty all-in-one dish is a perfect way to use up leftover chicken.

By , 21 September 2015
Really simple chicken biryani
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.50 per serving
Nutritional Info
Each 420g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 2386KJ 570KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 568kJ/136kcal.
  • 250g basmati rice
  • 2 tbsp sunflower oil
  • 1 large onion, diced
  • 1 clove garlic, finely chopped
  • 2 peppers (red and yellow), de-seeded and cut into small pieces
  • 1-2 level tbsp Asda Medium Curry Powder
  • 1 chicken stock cube, crumbled
  • 50g raisins
  • 350g leftover roast chicken, skinless and boneless, cut into bite-sized pieces
  • 150g frozen peas
  • 25g flaked almonds (optional)
  • Mango chutney, to serve
  • Rinse the rice in a sieve under cold running water and pat dry with kitchen paper.

  • Heat the oil in a large pan, add the onion and cook for 3-4 minutes until soft. Add the garlic and peppers and cook for 3-4 minutes.

  • Add the curry powder and cook, stirring, for 1 minute. Add the rice, stock cube, raisins and 1 litre water. Bring to the boil, cover and simmer for 10 minutes.

  • Add the chicken and cook for another 2 minutes. Remove from the heat, add the peas, cover the pan and leave for 4-5 minutes.

  • If using, put the flaked almonds in a dry frying pan and toss over a medium heat until lightly toasted.

  • Drain any excess liquid from the rice mixture, sprinkle with the toasted almonds and serve with mango chutney.