Quick chicken biryani
Preparation time : 10 min Cooking time : 20 min Servings : 4Heat a little oil in a saucepan and sauté the onion until starting to brown. Add the garlic and the spice mix and fry for one minute.
- 30 ml canola oil
- 1 onion, sliced
- 2 cloves of garlic, crushed
- 20 ml masala
- 250 ml basmati rice
- 300 ml chicken stock
- 4 chicken breasts fillets, cubed
- plain yoghurt, to serve
- fresh chopped coriander, to serve
Add the rice and stir to coat. Add the stock and 200ml water. Place the chicken in the saucepan, cover and bring to the boil without lifting the lid. Turn the heat to the lowest setting and leave to steam for 15 minutes. Do not lift the lid until this time is over. Check if the rice and chicken are cooked. If not, add a little boiling water and steam for another five minutes. Serve with yoghurt and coriander.