Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
One pot cooking at its best, this Biryani is ready in under 30 minutes. Double up on the chilli if you want extra heat – this is a family friendly version. It’s so simple to make, you really can’t go wrong. Spiced chicken and rice – it’ll hopefully be a hit with even the fussiest of eaters. For a vegetarian version, swap the chicken with chickpeas and cubed sweet potato or squash.
Prep: 5 minutes
Cooking: 25 minutes
Total: 30 minutes
800g chicken breasts cut into strips
2 onions chopped
1 tbsp butter
1 tbsp ground nut oil
4 garlic cloves crushed
3 tsp ginger grated or finely chopped
1 red chilli chopped
1 cinnamon sticks
3 bay leaves
1 tbsp tomato purée
1 tsp turmeric
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
300g basmati rice
1 litre chicken stock
2 tbsp toasted flaked almonds to serve
Add the butter, oil and onion to a pan and soften for 5 minutes before adding the ginger, garlic, cinnamon stick, chilli and bay leaves. Stir for 2 minutes.
Add all the dried spices and 1 tsp salt. Stir then add the tomato purée followed by the chicken. Colour the chicken for 5 minutes before adding the rice and stock.
Bring to the boil, stir then simmer for 5 minutes. Give the pan another stir and cook for 5 minutes more. The rice should have absorbed most of the stock.
Take the pan off the heat and put a lid on it. Leave to sit for 10 minutes.
Fluff up the rice and serve with the toasted almonds.