A recipe for a fragrant Chicken Biriyani
Lemon and Chicken Biriyani, packed with flavour. It could always be made without the chicken – use chickpeas as a healthier alternative!
Lemon and Chicken Biriyani
Ingredients
- 1 large onion, peeled, finely sliced
- 2 garlic cloves, peeled, sliced
- 6 skinned and boned chicken thighs, cut into 3
- 5 Opies Lemon Slices
- 2 pieces of Opies Stem Ginger, finely chopped
- 2 tbsp medium curry powder
- 1 small cinnamon stick
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 bay leaves
- 2 tbsp olive oil
- 250 g basmati rice
- 3 tomatoes, roughly chopped
- 700 ml gluten-free hot chicken stock
To garnish
- a small bunch of fresh coriander
- a handful of toasted almonds
Instructions
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Firstly, soak the rice in cold water for about 30 minutes, then rinse and drain.
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Meanwhile, gently fry the onion and garlic in the olive oil until soft.
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Add the chicken, curry powder, cumin, turmeric, cinnamon and bay leaf and continue frying for a couple more minutes.
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Add the sliced lemon, ginger and drained rice, then continue frying for a couple more minutes over a low heat.
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Finally, add the chopped tomatoes and hot chicken stock. Bring to a rolling boil, pop a lid on and cook for another 5 minutes. Turn the heat off, do not remove the lid. Cover with a tea towel and leave to stand for 15-20 minutes before serving.
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Chop a little fresh coriander and lightly toast a few almonds.
Find more chicken recipes here or take a look at our curry archives.