Leftover Roast Chicken Biryani
This looks so tasty and would definitely be a great recipe to make with the leftovers of a roast dinner! I love the fact that it’s so quick and easy to make.
Ingredients
- 2 teaspoons cumin
- 3 cloves garlic crushed or grated
- 2 teaspoons turmeric
- 300 g basmati rice
- 400 ml coconut milk
- Pickles/chutneys/naan bread/chapattis – or whatever you like to serve with a biryani.
- 100 g frozen peas
- 2 tablespoons fresh coriander/cilantro plus extra for garnish (optional)
- 400 g cooked chicken (see notes) shredded
- 1 tablespoon olive oil (or rapeseed oil or coconut oil)
- 1 onion sliced
- 1 red pepper sliced
- 1 teaspoon chilli flakes (or to taste)
- 3 teaspoons garam masala
- 200 ml water or chicken stock, if you prefer
Instructions
First Put the tablespoon of olive oil and the onion and red pepper in a large frying pan or sauté pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.
Then Add the garlic, chilli and spices and fry for 2 minutes.
Add the shredded chicken and rice and stir to coat the chicken and rice in the spices, then add the coconut milk and water and bring to the boil.
Put a lid on the frying pan and turn the heat right down, simmer for 8 minutes then add the frozen peas, stir once and replace the lid.
Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
Finally stir in the 2 tablespoons of chopped fresh coriander (cilantro).
Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.
Happy Cooking TimeJ
