Chicken Biryani Rice

Ingredients

• Boneless Skinless Chicken Thighs

  Freshdirect

  1000g

• Garlic

  Raw

  2 clove or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive Oil, Extra Virgin, Spray

  Bertolli

  34g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 clove or 9g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  1 ½ tsp or 9g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Rice Basmati

  Compliments

  2 cup or 180g

• Water

  Plain, clean water

  3 cup or 710g

Directions

1. Start by marinating the chicken with all the spices, either overnight (best results) or just before you start preparing the other ingredients
2. In a large pan with high sides, add 1 tablespoon of olive oil for the chicken, and sear the chicken for 3-4 minutes on each side on high heat, until golden brown. Remove and set aside
3. Add the rest of the oil (2 tablespoons) and the diced onion with the salt (amount under "for the rice") and cook for 5 minutes on medium heat until softened
4. Add the crushed garlic and all the spices, and cook for a further 2 minutes
5. Add the washed and drained rice and stir for a few minutes. Add the chicken back into the pan and then the water
6. It should start to bubble right away or within a few minutes. Once it bubbles, cover and turn the heat to low. Allow it to cook undisturbed for 20 minutes
7. After 20 minutes, fluff the rice with a fork and serve with the sauce and a side salad

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• Cauliflower Chicken Fried Rice http://www.joyfulhealthyeats.com/15-minute-cauliflower-chicken-fried-rice/
• Calypso Chicken Over Rice
• Chicken Wild Rice Casserole
• Chicken Wild Rice Soup
• Easy Chicken Fried Rice
• Asian Poached Chicken & Rice