Chicken Biriyani

Serves:
Prep:
20
mins
Cook:
30
mins
Ingredients:
  • 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

Method:
  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.