In search of an easy dish to cook for tonight’s dinner? This tasty biryani made with chicken and shallots is simple to prepare and pop in the oven for a one-pan supper!
Nutrition Facts
Chicken and shallot biryani
Amount Per Serving
Calories 578
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 95mg32%
Sodium 267mg12%
Potassium 734mg21%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 3g3%
Protein 31g62%
Vitamin A 5547IU111%
Vitamin C 79mg96%
Calcium 248mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken and shallot biryani
An easy one-pan supper
Servings: 4
Calories: 578kcal
Equipment
- Ovenproof frying or saute pan
Ingredients
- 200 g basmati rice
- 400 g chicken breast or thigh meat cut into small pieces
- 4 garlic cloves crushed
- 1 tbsp ginger grated
- salt and pepper
- 1 tbsp rapeseed oil
- 2 large echalion shallots chopped
- 1 tbsp cumin
- 1 tbsp nigella seeds
- 1 tbsp Madras spice paste
- 12 curry leaves
- 400 ml chicken stock
- 200 g spinach
- 100 g paneer chopped
To serve:
- Coriander chopped
- Red chilli chopped
- Yoghurt
Method
- Cover the rice in water, give it a stir, strain it and cover with water again.
- Mix the chicken in a bowl with the garlic, ginger and a pinch of salt, cover and put in the fridge for an hour if you have time.
- Heat the oil in a pan that has a lid and can go in the oven. Fry the chicken for 5 minutes until starting to brown and then remove to a plate.
- Add the shallots, cumin and nigella seeds to the hot pan, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Return the chicken to the pan.
- Preheat the oven to 180⁰c.
- Drain the rice, washing it with clean water, add it to the pan along with the curry leaves, then pour over the stock and bring to the boil.
- Add the spinach to the pan and put the lid on for a few minutes until it has wilted. Stir in the paneer and some seasoning. Cover the pan with foil, then put the lid on top.
- Cook in the oven for 20 mins, then leave to stand covered, for 10 mins.
- Serve with the coriander, chillies and yogurt on the side.
Nutrition
Calories: 578kcal | Carbohydrates: 51g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 267mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5547IU | Vitamin C: 79mg | Calcium: 248mg | Iron: 4mg
Recipe courtesy of UK Shallots.
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