Chicken biryani with tomato and coriander salsa
Last updated date: 30 August 2018
(at time of publication)
- 400g chicken breast fillet, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriandercilantroX
- spray oil
- 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.
Make it gluten free: Use gluten-free spices and stock.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 5g
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