Chicken Biryani
Taking a trip to India this week just to prove chicken and rice doesn’t have to be boring!
INGREDIENTS
Chicken:
500g boneless skinless chicken thigh, diced
100g Anchor protein yogurt
1 Tbsp ginger/garlic paste
2 tsp biryani masala (can use garam masala instead)
1/2 tsp turmeric
1 tsp kashmiri chili powder
200g basmati rice
1 whole onion, finely sliced
50g pine nuts
1 tsp cumin seeds
2 tsp zaatar
Handful of fresh coriander, roughly chopped
2 Tbsp olive oil
METHOD
In a bowl, combine all chicken ingredients together and set aside to marinate for 20mins.
Meanwhile wash the rice until water runs clear. Add rice and 1L of water to a large pot. Soak rice while you prepare the onions.
For the onions, place half the olive oil into a fry pan over medium heat. Add the cumin seeds and fry for 1min. The add the onions and cook for 10mins, stirring occasionally.
Once onions have browned turn off the heat and add the zahatar spice mix and the pine nuts. Mix to combine.
Drain the water from the rice pot and half fill the pot again with fresh water. Place over the high heat and bring to the boil. Cook for 5-10mins or until rice is half cooked through. Strain and place to one side.
In a pan (one with a lid and that’s deep enough to layer), place the remaining olive oil over high heat. Add the chicken mix and cook for 2 minutes on each side. Turn the heat down to low and layer the rice on top of the chicken. Top with the onion spice mixutre and place a tea towel over the top of the pan. Seal with the pans lid and fold the hanging edges of the tea towel over the top of the lid to create a tight seal.
Cook on low heat for 10 minutes then turn the heat off for a further 10 minutes.
Remove the lid and let stand for 5minutes while the rice firms up.
Sprinkle over the coriander leaves. Mix to combine and serve!
Serves 4
Nutritional Information: per serve
Calories: 497kcal
Protein: 32g
Fat: 21g
Carbohydrate: 45g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE