Turmeric chicken biryani
Serves: 1 Prep: 15 min Cook: 30 min
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.