- 0:20 Prep
- 0:50 Cook
- 6 Servings
- Capable cooks
Spice up your week with this one pot chicken and vegetable biryani.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 (650g) chicken thigh fillets, halved
- 2 brown onions, halved, thinly sliced
- 3 garlic cloves, crushed
- 4cm piece fresh ginger, finely grated
- 2 teaspoons garam masala
- Pinch of saffron threads
- 1 long red chilli, thinly sliced
- 1 1/2 cups basmati rice
- 2 1/2 cups Massel salt reduced chicken style liquid stock
- 1 zucchini, coarsely grated
- 1 carrot, coarsely grated
- 1/2 cup frozen peas
- 1/4 cup roasted cashews
- Fresh mint leaves, to serve
- Lemon wedges, to serve
Method
- Step 1Preheat oven to 200C/180C fan-forced. Heat 1/2 the oil in a large 10cm-deep, 24cm round flameproof baking dish over medium-high heat. Cook chicken for 3 to 4 minutes each side or until browned. Transfer to a plate. Set aside.
- Step 2Heat remaining oil in dish over medium heat. Add onion. Cook for 10 minutes or until caramelised. Add garlic, ginger, garam masala, saffron, chilli and rice. Cook for 1 minute or until fragrant. Add stock, zucchini and carrot. Season with salt and pepper. Bring to the boil. Remove from heat. Carefully cover dish tightly with foil.
- Step 3Bake for 20 minutes or until stock is almost absorbed. Uncover dish. Scatter with peas and top with chicken. Cover with foil and bake for a further 8 to 10 minutes or until rice and vegetables are tender and chicken is cooked through. Sprinkle with cashews and mint. Serve with lemon wedges.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1970 kj
Energy
17.7g
Fat Total
3.9g
Saturated Fat
3.8g
Fibre
27.4g
Protein
94mg
Cholesterol
430mg
Sodium
48.8g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas
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