Turmeric chicken biryani

Serves: 1 Prep: 15 min Cook: 30 min

Pick Me Up! - - EASY EAT... -

3 chicken legs Olive oil

1 mug of bas­mati rice 1tsp ground turmeric 2tsp curry pow­der 1 chicken stock cube Hand­ful of frozen peas Pinch of flaked al­monds

1 Grab a saucepan or casse­role dish with a lid. sea­son the chicken legs with salt and pep­per and fry them in the saucepan or casse­role dish in a splash of olive oil over a medium heat for 15 min. throw in the rice, add two mugs of wa­ter, the turmeric and curry pow­der, then crum­ble in the stock cube and mix well. 2 cover and sim­mer gen­tly over a low heat for about 10 min, then add the peas and cook for a fur­ther 5 min or so, un­til the rice and chicken are both cooked and all the wa­ter has evap­o­rated. ar­range the in­gre­di­ents on a serv­ing plate, then sprin­kle over the flaked al­monds and serve.

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