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Monday, July 19, 2010

Chicken Biryani Recipe

When the weather gets colder I always turn to food that is both satisfying and comforting. I especially love all in one recipes such as soups, stews and rice dishes.
This is a quick and easy way to make a really tasty Indian Biryani Chicken dish. It cuts out all the preparation of doing it the traditional way and the end result is very pleasing to eat and so tasty.
I always use the milder sauce mixes when cooking curries or hot food as David doesn't like his food too hot. You can always use a hotter one if you prefer.


1 tablespoon peanut or vegetable oil
1 420g jar of Biryani Sauce ( I use Sharwoods coconut & curry leaf )
500g chicken thigh fillets
1 cup water
1 cup basmati rice


Dice the chicken into cubes about 3cm.
Rinse the rice through a colander until the water runs clear.
Heat oil in a large pan and sprinkle the spice mix from sauce bottle and stir through. Cook about 1 minute, just so it releases the spice aroma. Add the sacue from the bottle and cook for another minute.
Add your chicken and stir through. Sprinkle the rice over chicken then add the cup of water. Mix thoroughly making sure that the rice is fully covered by the liquid.
Bring to the boil then place lid on pan and reduce heat to just simmering. Do not remove lid once you have done this. Cook for about 20 - 25 minutes then remove from heat. Allow to continue steaming for another 10 - 12 minutes.
Serve with some roasted cashews on top and with some warm Naan bread.