Chicken biryani

Chicken biryani is the perfect one-pot dish. The results are as good as your local takeaway biryani and healthier too, plus it’s made at a fraction of the cost.

SERVES 4-6 PREP 25 mins COOK 35 mins EASY

1 tsp rapeseed oil

1 large onion, roughly chopped

2 garlic cloves, finely chopped

5cm piece ginger, peeled and finely chopped

1 red chilli, deseeded and finely chopped 2 tbsp medium curry powder

1 tsp ground cumin

1 tsp ground coriander

8 boneless and skinless chicken thighs, roughly chopped 4 large tomatoes, roughly chopped 300g basmati rice

1 x 28g chicken stock pot or 1 chicken stock cube

320g green beans, cut in half

1 lemon, juiced small bunch of coriander, roughly chopped To serve

4 tbsp low-fat natural yogurt

4 tbsp mango chutney

1 Heat a large sauté pan until hot, then add the oil and onion and fry over a medium heat for 2-3 mins until just softening. 2 Add the garlic, ginger, chilli, curry powder, cumin and ground coriander, stir and fry for a further minute, then add the chicken and fry for 3-4 mins until just beginning to brown, stirring occasionally. 3 Add the tomatoes and stir-fry for another minute, then add the rice and stir through. Add the stock pot or crumbled stock cube and 600ml of cold water. Stir well and bring to the boil, then reduce the heat, cover with a lid and simmer for 15 mins. 4 Lift the lid and stir, then scatter the green beans over the top, cover and cook for a further 3-4 mins until the liquid has been absorbed and the rice and beans are tender. 5 Stir the lemon juice and fresh coriander gently through the rice, then spoon the biryani onto warm serving plates. Serve each portion with a dollop of yogurt and mango chutney.

GOOD TO KNOW healthy • low fat • folate • fibre • vit c • iron • 3 of 5-a-day PER SERVING (4) 544 kcals • fat 10g • saturates 2g • carbs 75g • sugars 11g • fibre 8g • protein 34g • salt 1.2g