Chicken and Lemon Biryani Recipe
Ingredients
- 250 g (9 oz) basmati rice
- 2 tbs olive oil
- 1 large onion, sliced finely
- 2 cloves garlic, sliced
- 6 skinned and boned chicken thighs cut into 3
- 2 tbs medium curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 small cinnamon stick
- 5 Opies Lemon Slices
- 2 pieces of Opies Stem Ginger chopped finely
- 2 bay leaves
- 3 tomatoes, chopped roughly
- 700 ml (1¼ pt) hot chicken stock made using a chicken stock cube
- To Garnish: fresh coriander; toasted almonds.
This tasty Chicken and Lemon Biryani recipe from Opies is so easy to make!
Serves: 4
- Soak the rice in cold water for about 30 minutes. Then rinse and drain.
- Meanwhile, heat the olive oil in a frying-pan, add the onion and garlic and fry gently until soft.
- Now add the chicken, curry powder, cumin, turmeric, cinnamon and bay leaves and continue frying for a couple more minutes.
- Add the lemon slices, ginger and the drained rice, and continue frying for a couple more minutes over a low heat.
- Finally add the chopped tomatoes and hot chicken stock. Bring to a rolling boil, pop a lid on and cook for another 5 minutes. Turn the heat off, but do not remove the lid. Cover with a tea towel and leave to stand for 15-20 minutes before serving.
- Chop a little fresh coriander and lightly toast a few almonds for garnish.
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Check out our Cookery section for more recipes.
