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Chicken and vegetable biryani
Chicken and vegetable biryani
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate your week with easy one pot chicken biryani.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 650g chicken thigh
  • 2 brown onions, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 4cm piece fresh ginger, finely grated
  • 2 tsp garam masala
  • Pinch of saffron threads
  • 1 long red chilli, thinly sliced
  • 300.00 gm basmati rice
  • 637.50 gm salt reduced chicken style liquid stock
  • 1 zucchini, coarsely grated
  • 1 carrot, coarsely grated
  • 125.00 ml frozen peas
  • 62.50 ml roasted cashews
  • Fresh mint leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. In a large flameproof baking dish, heat half of the oil over medium-high heat. Brown the chicken on each side for 3 to 4 minutes. Transfer the chicken to a plate and set aside.
  • In the same dish, heat the remaining oil over medium heat. Saute the onion until caramelized, about 10 minutes. Stir in garlic, ginger, garam masala, saffron, chili, and rice. Cook for 1 minute until fragrant. Add stock, zucchini, and carrot. Season with salt and pepper. Bring to a boil, then cover the dish tightly with foil and remove from heat.
  • Bake for 20 minutes until stock is nearly absorbed. Uncover, add peas and chicken, then cover with foil and bake for an additional 8 to 10 minutes until everything is tender and cooked through. Sprinkle with cashews and mint, serve with lemon wedges.

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