Chicken Biryani – or even Turkey Biryani – if you still have some turkey to eat up.
A quick chicken biryani is a great recipe to cook using either fresh chicken, or chicken leftovers or even dare I say turkey – if you like us having some lurking in the freezer. Alternatively leave out the chicken and add chickpeas and you have a very tasty vegetarian biryani.
To serve 4 you will need.
300g basmati rice
2 onions halved and finely sliced
400g chicken, cut into cubes or finely sliced
3 garlic cloves sliced
3 tablespoons of mild curry paste (I like Patak’s)
600ml of chicken stock
200g of frozen garden peas
Soak the rice in cold water while you start to prepare the rest of the ingredients.
Heat the butter in a pan and fry the onions gently until they are soft and golden which should take about ten minutes.
Add the chicken now – and if it uncooked brown it on all sides.
Add the garlic and curry paste and stir for one minute.
Drain the rice, rinse with and then add to the pan along with the chicken stock.
Bring to the boil, lower the heat to a simmer and cover.
Cook for ten minutes, then add the peas and cook for a further 5 minutes.
Roughly chop the coriander and stir half into the biryani, and sprinkle the remaining coriander over the top and serve.