Gluten Free Chicken Biryani
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"Quick, Easy, Lower fat and delicious!"
Serves 4 | Prep Time 20 minutes PT20M | Cook Time 30 minutes PT50M | Cinnamon / IndianWhy I Love This Recipe
This is a recipe which comes from a small book called "low fat cookbook". it was given to me as a present by a friend and I decided to cook all the recipes. This has since become a firm favourite and has been made many many times. It is easy, freezes (although loses some of it's texture).
Ingredients You'll Need
2 tbsp vegetable oil
15g butter or ghee
1 large onion, thinly sliced
2 garlic cloves, crushed
6 curry leaves
6 cardamon pods
1 cinnamon stick, broken into 2 or 3 pieces
1 tsp ground turmeric
1/2 tsp ground cumin
4 skinless boneless chicken breasts, cut into 2.5cm pieces
3 tbsp mild curry paste
300g basmati rice
85g sultanas
900ml gluten free chicken stock
2 tbsp flaked almonds, toasted
Directions
heat oil and butter/ghee in a large, deep saucepan and gently fry the onion and garlic until softened and starting to go golden. Add the curry leaves, cardamon pods and cinnamon stick and fry for 5 mins, stirring occasionally
Add turmeric and cumin and fry for 1 minute, then add the chicken and stir in the curry paste
Add the rice and sultanas, stir well, then pour in enough stock to cover the rice. Bring to the boil, lower the heat and cook gently for 10-12 minutes, or until the rice is cooked, adding more stock if the mixture becomes dry. (or alternatively, just add all the stock and stir occasionally ... seems to work fine!)
Serve with flaked almonds sprinkled on the top.
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