Thanks to Jalal
, you’ll never have to settle for plain, dry chicken & rice meal prep again. His easy chicken biryani recipe is absolutely loaded with aromatic flavour, tender chicken pieces, and a rich creamy marinade to tie it all together. Perfect for a satisfying evening meal and then the leftovers can be boxed up for lunch the next day. Winning.
Servings: Serves 2
Ingredients
- 2 chicken breasts
- 175g low-fat Greek yoghurt
- 1tbsp. crushed garlic
- 1tbsp. crushed ginger
- 2tbsp. salt
- 1tbsp. black pepper
- 1tbsp. smoked paprika
- 300g rice
- 1/2 tsp. turmeric or saffron
- 1 tsp. olive oil
- 1 onion
- 3-4 cloves, cardamom & cinnamon sticks
- 1/2 tsp. garam masala
- 1tbsp. tomato paste
- handful coriander leavess
Instructions
First, add the cubed chicken to a bowl and add the yoghurt, crushed garlic & ginger, smoked paprika, and season with salt and pepper. Mix well to combine and set aside.
Next, make the rice by adding it to a pan and covering with water. Add the salt and turmeric or saffron, stir and let cook through (to pack instructions).
Then heat a little olive oil in a pan over a high heat and add the sliced onion. Cook for 10 minutes or until really golden brown.
Add the cloves, cardamom, and cinnamon sticks to the pan with the onions, then remove from the pan and set aside in a bowl.
In the same pan, add the marinated chicken and cook for 8 minutes. Add the garam masala and tomato paste, mix well and then add the onions & rice back in too.
Give everything a final stir to combine well and then serve up. Sprinkle with fresh coriander and enjoy.
| calories 560 kcal |
| totalFat 9g |
| totalCarbohydrates 56g |
| protein 72g |
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