Aromatic Spiced Chicken Biryani
By the wlr team
This 450 calorie, all in one chicken biryani comes together in just 40 minutes and is packed full of delicious, authentic Indian flavours.
- Recipe makes: 2 servings
- Prep time:
- Cook time: 35 mins
- Calories: 450
- 1 stock cube
- 1 pint water
- 90g rice, basmati
- 1 garlic clove
- 2 chicken breast, skinless & boneless
- ½ tsp ginger, ground
- ½ tsp paprika
- ½ tsp cumin, ground
- 35g biryani curry paste
- 1 tbsp mint, fresh
- 40g cucumber
- 100g yoghurt, low fat
- 10 sprays sunflower oil
- 1 small onion
- 20g sultanas
- 10g almonds, flaked
Want to try different ingredients?
You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .
- Turn the oven on to 180C. Place a large heavy bottomed pan on a medium heat. Make up the chicken stock with the water.
- Rinse the rice and leave to soak in water while you prepare the rest of the ingredients.
- Peel and crush the garlic. Chop the chicken breast into bitesize chunks and place in a bowl with the garlic, ginger, paprika, cumin, half the yoghurt and a pinch of salt. Mix well to marinade and set aside (you can chill and leave the chicken to marinade for up to 2 hours).
- Spray the pan with 10 sprays of the oil and add the chicken, cook for a few minutes until the chicken is sealed on all sides. Remove from the pan.
- Peel and finely slice the onion. Add 5 more sprays of oil and saute the onion for about 5 minutes until soft. Add the curry paste and stir to cook out.
- Drain the rice and add to the pan with the onion, stir to combine with the paste mixture, cooking for about 3 minutes.
- In an ovenproof dish add half the rice, cover with the chicken, then cover with the remaining rice. Slowly add the stock to cover and cook in the oven until the stock has absorbed - about 25 minutes.
- While the biriyani is cooking, finely chop the fresh mint, cut the cucumber into small cubes, and combine with the remaining yoghurt to make a raita to accompany your biriyani.
- When the biriyani is cooked sprinkle over the sultanas and flaked almonds and serve.
If you like Indian cuisine, why not try our other favourite Curry Recipes:
Eating out can be a bit of a minefield when counting calories - Dietitian Juliette Kellow gives you some advice on eating out Indian style, and you can check calories in popular restaurant Indian menus with our Indian Calorie Counter.
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More Calorie Counted Indian cuisine Recipes
You can take your choice from many more Indian style recipes in WLR, plus you can use the tools to easily calculate the calories in your own perfect curry, give it a try!
You'll find 30 delish dinners, 30 lush lunches and 30 scrummy breakfasts in this colourful book ... quick-and-easy recipes for calorie counted meals that prove you don't need to feel deprived when you're dieting. Only £7.99 in the wlr shop