Advertisement

Shortcut chicken biryani

6

  • Prep Time15 min
  • Total Time15 min
  • Makes3 to 4 servings
*PLUS Cooking time: 28 minutes
Shortcut chicken biryani

A coriander-and-cumin-laced store-bought paste is the secret behind this creamy quick-cooking biryani. It's a far-from-ordinary dinner and there's no need for any extra spices.

Ingredients

  • 1 cup frozen peas

  • 1 onion, thinly sliced

  • 2 carrots, diced

  • 6 skinless, boneless chicken thighs

  • 1/4 cup biryani curry paste

  • 1 cup basmati rice

  • 2 cups water

  • 1/2 tsp salt

  • 1 cup coarsely chopped cilantro

Instructions

  • Measure out peas and leave at room temperature. Prepare vegetables. Lightly coat a large saucepan with vegetable oil and set over medium heat. Add onion and carrots. Stir occasionally until onion has softened, 3 to 5 min. Meanwhile, cut chicken into bite-size pieces. Add to vegetables and sauté until lightly golden, about 5 min.

  • Add biryani paste and stir until chicken is well coated. Mix in rice, water and salt. Cover and bring to a boil. Stir, then reduce heat to low. Simmer, covered, for 15 min.

  • Then mix in peas. Cover and continue to simmer until water is absorbed, from 5 to 7 more min. Remove from heat. Sprinkle with cilantro. Scoop into large bowls.

Nutrition (per serving)

Calories 415, Protein 23g, Carbohydrates 50g, Fat 13g, Fibre 4g, Sodium 848mg.

Advertisement
Advertisement
Copy link

Subscribe to Chatelaine...

And receive a sweet bonus. For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe to our print edition and as a bonus gift you'll receive this collection of 18 of our most delicious and easy-to-make dessert recipes.