Main Course
Chicken & Vegetable Biryani
Ingredients
- 500 g basmati rice rinsed several times unit the water runs clear
- 4 tbsp oil
- 2 onions
- 1 Thumb sized piece of ginger
- 3-4 cloves garlic
- 50 g roughly of korma curry paste
- 1 chicken stock pot
- 2 medium potatoes
- ½ cauliflower
- 200 g frozen peas / large handfuls spinach
- Juice ½ lemon
- 100 g cashew nuts for roasting & salting
- Optional: 2 chicken thighs
Garnish
- Pickled pink onions
- Greek coconut yogurt
- Poppadom’s
- Mango chutney
- Desiccated coconut or coconut flakes
- Coriander or parsley
Method
Mise en Place ( Preparation ):
- Peel & dice the onion, Grate the ginger and garlic ( or finely dice ). Peel the potatoes and cook into large cubes.
- Preheat the oven to 180℃ fan.
Chicken:
- If using the chicken, pat dry with kitchen paper, score the skin and sprinkle with sea salt. Heat the oil in a large flat pan. Place the chicken in skin side down and allow to crisp and brown. Turn over and brown the other side for about 2 minutes. Remove from the pan and set aside.
- Turn the heat down to low-medium heat using the same pan and oil. Cook off the onions, ginger and garlic for about 5 minutes until soft and every aromatic.
- Add in the korma paste and rice and cook for about 2 minutes.
- Add in the potatoes and cauliflower. Add in the stock pot and cover with water. Stir well.
- Sit the chicken on top.
- Pop the lid on ( or cover with foil ) and cook in the oven for about 45 minutes.
- After 30 minutes, remove from the oven. Lift the lid and toss through the spinach/peas. Cover again and pop back in for about 10 minutes. Taste and add salt or a pinch of sugar if needed. Add a squeeze of lemon juice.
- While the biryani is cooking, toast the cashews in a dry pan until golden. Set aside.
Serve:
- To serve, garnish with coriander and a big dollop of yoghurt. Sprinkle some pickled red onions on the top, a scattering of coconut and serve a big bowl of mango chutney and poppadoms on the side.
- Enjoy every bite
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.