Chicken Biryani


Serves: 2
Time: 1 hour 10 minutes



A great rice-based curry that combines some of your five-a-day as well as being low in fat, saturates, sugar and salt.


1 tablespoon olive or vegetable oil
2 medium onions, chopped
2 garlic cloves, chopped
2 medium mild chillies, chopped
2 large tomatoes, chopped
1 tbsp tomato puree
1/4 teaspoon chilli powder
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1 tablespoon whole spices, in muslin bag if desired
1 tablespoon garam masala
1 chicken breast, cubed
80g frozen peas
3 medium mushrooms, chopped
1 medium potato, peeled and chopped
150g basmati rice, washed

To garnish
1cm piece of root ginger, chopped finely
1/4 teaspoon whole cumin seed.




1) Heat the oil and fry the onions until they’re golden brown (approximately 5 minutes).
2) Add the garlic, chillies, tomatoes, tomato puree, spices, and 1 cup of water and simmer on a medium heat for 5 minutes. Use a potato masher if you want the sauce to be smoother.
3) Add the chicken and simmer for 10 minutes, stirring regularly.
4) Add the frozen peas, mushrooms, potatoes and more water if needed and simmer for 5 minutes.
5) Put the boiling water in a saucepan, add the washed rice, boil for 5 minutes and drain.
6) Layer the chicken mixture with the rice starting with the rice then the chicken mixture and repeat this twice.
7) Garnish with cumin seeds, and ginger.
8) Lower the heat and simmer for a further 10 minutes.
9) Serve with fresh salad and yogurt dip.









Source: Food Standards Agency Eat well website