Cheat's Easy Biryani
Over a year ago
1,633 views
Ingredients
- 2 tblsp vegetable oil
- 150g mushrooms, diced
- 1 large pepper, diced
- 1 medium onion, diced
- 400g chicken breast, cut into pieces
- 250 g Basmati Rice
- 1 jar curry paste
- 1 to 2 cubes Chicken Stock, mix with water as per instructions on the pack
- 100g frozen peas.
Accompaniment
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Description
I cook outside a lot in the summer and wanted to use the paella burner to make a curryish meal, but you can use the frying pan and the hob.
Method
-
1
Heat oil in the pan and add mushrooms, peppers and onion. Stir and cook gently until softened.
Add chicken pieces and cook until coloured white all over. Add rice and stir until coated in oil.
Add your curry paste (I like Patak's Madras) and stir until everything is thoroughly coated, then pour in half of the stock.
Bring to the boil and simmer for ten minutes or so.
Keep adding stock and testing until the rice is done and the stock absorbed.
Just before it's ready add the frozen peas.
Chef's Tips
The amount of stock is difficult to estimate - it's trial and error.
This can easily be made for veggies by omitting the chicken, using veg stock, and adding any other veg you fancy.
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Thank you!