Chicken biryani with tomato and coriander salsa
(at time of publication)
- 400g chicken breast fillet, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriandercilantroX
- oil spray
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- ½ small head cauliflower (about 500g), trimmed, cut in florets
- 1 cup (220g) basmati rice
- 1 ½ cups liquid no-added-salt chicken stock
- 250g cherry tomatoes, chopped
- 2 tablespoons chopped fresh coriandercilantroX
1 Preheat oven to 180°C. Place chicken in a large bowl with half of the ground spices. Toss to coat. Cover bowl and place in fridge to marinate for 30 minutes.
2 Spray a flameproof casserole dish (that has a tight-fitting lid) with olive oil. Set over a medium heat. Cook chicken, in 2 batches, for 3-4 minutes or until browned. Remove from heat and set aside.
3 Return dish to a medium heat. Spray with oil again. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add remaining ground spices, garlic and ginger to dish. Cook, stirring, for 1 minute. Add cauliflower and cook for another 2 minutes. Add basmati rice, stir to combine and cook for 1 minute. Add stock with 1 cup water, bring to the boil and add chicken in a single layer. Do not stir to combine.
4 Cover dish and cook in oven for 30–35 minutes or until rice is tender and has absorbed liquid. Remove dish from oven and set aside to steam for 5 minutes.
5 Meanwhile, to make salsa, mix tomato and fresh coriander. Season with black pepper. Top biryani with salsa and serve.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 5g
Make it gluten free: Use gluten-free spices and stock.
Last updated date: 30 August 2018
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