Chicken Thigh and Spinach Biryani

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 300g chicken thigh fillets
• 150g basmati rice
• 10g vadouvan curry powder
• 100g baby spinach leaves
• 130g natural yoghurt
• 15ml vegetable oil
• 375ml (1½ cups) boiling water

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Crush or finely chop 2 garlic cloves. Thinly slice the chicken, then season with salt and pepper.
2. Step 2 — Brown chicken
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the chicken, stirring, for 3-4 mins until browned. Remove from the pan. Heat 2 tsp vegetable oil in the same pan over medium heat. Cook the onion, stirring, for 4 mins or until softened. Season with salt and pepper.
3. Step 3 — Cook biryani
   Add the rice, curry powder and garlic to the pan and cook, stirring, for 1 min or until fragrant. Add the chicken and 375ml (1½ cups) boiling water and stir to combine. Bring to the boil, then reduce the heat to medium and cook, covered, without stirring, for 10-12 mins until the water is absorbed and the rice is tender. Remove the pan from the heat.
4. Step 4 — Add spinach
   Stir the spinach into the biryani and set aside, covered, for 3 mins or until wilted. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the chicken biryani among bowls, drizzle with the yoghurt and enjoy!
6. Step 6 — Make it yours
   If you have some cashews or almonds on hand, scatter them over the biryani for extra flavour and crunch.

Allergens

Sulfit, Milch