Prep: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 4 Adults

DESCRIPTION

A really quick and tasty take on the classic Indian biryani dish. And a added bonus that it’s all made in one pot. Especially good for busy parents who need to get dinner on the table easily. Definitely one to try.

INGREDIENTS

1 tbsp olive oil

1 onion, peeled and halved

thumb size piece of ginger, peeled

4 garlic cloves, skin removed

1 tsp turmeric

1 tsp cumin

1 tsp garam masala

1/2 tsp mild chilli powder

1/2 tsp ground coriander

500g chicken breasts, cut into small chunks

1/2 cup full fat natural yogurt

2 cups basmati rice

800ml low salt chicken or veg stock

handful chopped cherry tomatoes

2 tbsp freshly chopped coriander

METHOD

1. Whizz the onion, garlic and ginger to a smooth paste in a food processor. Place in a large bowl with the spices, yogurt and chicken and stir well to combine.

2. Heat 1 tbsp olive oil in a large pot over a medium heat. Add in the chicken mixture and cook for a few minutes until the chicken is sealed on all sides.

3. Meanwhile, place the rice in a sieve and wash well under cold running water.

4. Add the rice, stock and chopped tomatoes to the pot and give a good stir. Bring to the boil, then place a tight fitting lid on the pot and reduce to a simmer for 10 minutes. Remove from the heat and leave for another 10 minutes to cook with the lid on.

5. Serve with a good sprinkling of freshly chopped coriander on top.

NOTES:

• Suitable for your weaning baby from 6 months+ , whizz, mash or chop to texture relevant to weaning stage

• Suitable for freezing

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