Leftover Chicken Biryani

🧂 Ingredients

• 1 tbsp olive oil
• 1 onion sliced
• 1 red pepper sliced
• 3 cloves garlic crushed
• ½ tsp chili flakes
• 2 tsp cumin
• 3 tsp garam masala
• 2 tsp turmeric
• 14 oz cooked chicken shredded
• 1½ cups basmati rice
• Salt and black pepper to taste
• 1 can coconut milk
• 1 cup chicken stock
• 3½ oz frozen peas
• 2 tbsp cilantro plus extra for garnish and naan bread

Instructions

• 1 Heat 1 tbsp of olive oil in a large sauté pan with a lid
• 2 Sauté the onion and red pepper
• 3 Fry over until softened but not browned, about 3-5 minutes
• 4 Add the garlic, chili flakes and spices and fry for 2 min.
• 5 Add the chicken, rice, salt, and pepper.
• 6 Stir to coat the chicken and rice in the spices, then add the coconut milk and
  chicken stock and bring to a boil.
• 7 Put a lid on the pan and turn the heat down, simmer for 8 min
• 8 Add the frozen peas, stir, and replace the lid.
• 9 Cook for 5 minutes or until the rice is done.
• 10 If it starts sticking before the rice is cooked, add some water.
• 11 Stir in the 2 tbsp of chopped cilantro.
• 12 Sprinkle extra coriander on top and serve with naan

Nutrition Info