October 10, 2018
Curries, Poultry, Chicken,
Rice, White Rice, Indian, Budget-Friendly, Quick Meals, Weeknight Meals, Stove Top, Spices, Boneless Pieces, Spicy more
Add toRecipe Book
Add toShopping List
"From one of our national supermarkets free monthly magazine June 2018."
Place rice in a saucepan with a pinch of salt and 3 cups water and cover, bring to the boil, then reduce heat to low and cook for 12 minutes and remove from the heat.
Meanwhile, heat ghee or oil in a saucepan over medium heat and add onion and cook for 5 minutes until softened.
Stir in ginger, garlic, bay leaf, cardamon and cinnamon and cook for 2 minutes or until aromatic and then add biryani spice mix and stir well to combine.
Add chicken to pan and cook, stirring occasionally, for 4 minutes and the stir in yoghurt and cook for a further 10 minutes.
Remove from the heat and stand for 10 minutes.
Stir rice through chicken, spoon into a serving dish and scatter with almonds and coriander.
It's that time of year again to take advantage of great weather and to smoke your...
When the goblins are out and the night is upon us, hunger strikes in and these...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
I love Indian food. Most of all ~ Indian Butter Chicken. I will be honest...
For those who like Japanese food, this is just like your California roll. Just,...
There is something about this time of year that gets my head swimming. The...
This is very tasty and easy to make. I did add some salt and pepper after tasting sauce. Used your recipe #30604.