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Chicken Biryani

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 skinless chicken breasts, diced
  • 1 Knorr Chicken Stock Pot
  • 4 garlic cloves, crushed
  • 2 green chillies, deseeded and chopped
  • 2 tbsp freshly grated root ginger
  • 1 tbsp lemon juice
  • 2 cardamom pods
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 3 tbsp low-fat natural yogurt
  • 1 tbsp vegetable oil
  • 2 large onions, very finely chopped
  • 2 tbsp freshly chopped coriander
  • 2 tbsp freshly chopped mint
  • 250 g basmati rice, cooked and kept hot
  • 2 tbsp toasted almond flakes (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

449kcal

Energy (kJ)

1879kJ

Protein (g)

24.1g

Carbohydrate incl. fibre (g)

63.9g

Carbohydrate excl. fibre (g)

60.5g

Sugar (g)

5.3g

Fibre (g)

3.4g

Fat (g)

10.4g

Saturated fat (g)

1.7g

Unsaturated fat (g)

7.6g

Monounsaturated fat (g)

4.0g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.0g

Cholesterol (mg)

49mg

Sodium (mg)

521mg

Salt (g)

1.30g

Vitamin A (IU)

166IU

Vitamin C (mg)

26.1mg

Calcium (mg)

89mg

Iron (mg)

4.22mg

Potassium (mg)

706mg

Total

1797kcal

7518kJ

96.4g

255.6g

241.8g

21.2g

13.8g

41.7g

6.7g

30.3g

15.9g

13.6g

0.1g

196mg

2084mg

5.20g

663IU

104.3mg

354mg

16.89mg

2823mg


  • 1 In a large bowl, mix the chicken with the Knorr Chicken Stock Pot, chopped garlic, chilli, ginger, lemon juice, cardamom pods, turmeric, garam masala and natural yoghurt. Set aside to marinate for 20-30 minutes.
  • 2 Heat the vegetable oil in a large frying pan. Add the onions and cook on a medium heat for 6-8 minutes until brown but not crisp. Remove the onions from the pan and set aside.
  • 3 In the same frying pan, add the marinated chicken and all of the marinade. Add half of the coriander, half of the mint and half of the fried onions and cook gently on medium heat for 4-6 minutes. Remove from heat, cover the chicken with the cooked rice. Sprinkle the remaining fried onions, coriander and mint over the rice. Add toasted almond flakes if desired. Cover and cook on very low heat for 15-20 minutes.
  • 4 Remove from heat, gently stir the rice through and serve with poppadoms, pickles and chutneys of your choice.