Chicken Biriyani

Ingredients:

Method:

• 750g chicken thigh fillets, cubed

• 1 tbsp vegetable oil

• 1 tbsp butter

• 2 brown onion, sliced

• ½ cup Spencers Biryani Paste

• 1 cup Spencers Basmati Rice

• 1 ½ cups chicken stock

• 2 cups (500ml) water

• 1 cup Greek yoghurt, to serve

• Spencers Pappadums, to serve

1. Heat oil in a large frying pan and cook chicken for 3-4 minutes until golden brown. Set aside in a bowl, and then melt butter in same pan. Fry onions for 2-3 minutes then add Biryani paste and rice. Stir to combine.

2. Return chicken to the pan and add chicken stock and water. Bring to the boil then simmer for 12-15 minutes until rice has absorbed all the water and onions are tender.

3. Serve chicken Biryani on basmati rice with a spoonful of Greek yoghurt.