Easy Chicken Biryani

Easy Chicken Biryani

Made With Our Punjabi Tomato Curry -
2 SERVES
SERVES 2-3
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
Succulent meat coated in a delicious spiced sauce and fluffy aromatic rice are layered in this easy 20 min chicken biryani! Cook a proper mid-week meal in minutes!
Anjum Signature

Tailored to Taste
I use poussin as they are small and tasty and remind me of Indian chickens. You can use chicken if you prefer but ideally, keep the bone in.
Ingredients
  • 1 packet The Spice Tailor Punjabi Tomato Curry
  • 500g whole poussin – jointed and skinned
  • 1 tbs. vegetable oil
  • 750g microwave plain basmati rice
  • 6 tbs. milk
  • Large pinch of saffron
  • 2 tbs. butter
  • 3 tbs. crispy fried onions
  • Chopped fresh coriander to serve
Method
  1. Preheat the oven to 180C.
  2. In a saucepan heat the oil and fry the dry spices for 10 seconds.
  3. Add in the sauces and the poussin pieces and bring to a simmer. Cover and cook for 18-20m or until the poussin is cooked through, adding a splash of water if the sauce gets too thick. Set aside.
  4. Meanwhile, in a small saucepan, heat the milk and saffron and let it come to a boil for a minute and remove from the heat and let to infuse. You will end with 4 tbs of saffron milk.
  5. In a medium/large saucepan, spread 1 tbs of the butter over the base and place half of the rice evenly in the bottom. Spoon 2 tbs of the saffron milk all over the rice and place the poussin curry on top.
  6. Layer over the rest of the rice and spoon over the remaining saffron milk. Dot with the remaining butter and sprinkle over most of the onions.
  7. Cover with a damp cloth or foil and place the lid on top. Place in the oven and bake for 30 minutes until heated through and piping hot.
  8. Serve scattered with the remaining onions and coriander.
Tailored to Taste
I use poussin as they are small and tasty and remind me of Indian chickens. You can use chicken if you prefer but ideally, keep the bone in.
  • 1 packet The Spice Tailor Punjabi Tomato Curry
  • 500g whole poussin – jointed and skinned
  • 1 tbs. vegetable oil
  • 750g microwave plain basmati rice
  • 6 tbs. milk
  • Large pinch of saffron
  • 2 tbs. butter
  • 3 tbs. crispy fried onions
  • Chopped fresh coriander to serve
  1. Preheat the oven to 180C.
  2. In a saucepan heat the oil and fry the dry spices for 10 seconds.
  3. Add in the sauces and the poussin pieces and bring to a simmer. Cover and cook for 18-20m or until the poussin is cooked through, adding a splash of water if the sauce gets too thick. Set aside.
  4. Meanwhile, in a small saucepan, heat the milk and saffron and let it come to a boil for a minute and remove from the heat and let to infuse. You will end with 4 tbs of saffron milk.
  5. In a medium/large saucepan, spread 1 tbs of the butter over the base and place half of the rice evenly in the bottom. Spoon 2 tbs of the saffron milk all over the rice and place the poussin curry on top.
  6. Layer over the rest of the rice and spoon over the remaining saffron milk. Dot with the remaining butter and sprinkle over most of the onions.
  7. Cover with a damp cloth or foil and place the lid on top. Place in the oven and bake for 30 minutes until heated through and piping hot.
  8. Serve scattered with the remaining onions and coriander.
MADE WITH OUR DELICIOUS
Punjabi Tomato Curry

The North Indian region of Punjab is a fertile region, with a fantastic selection of seasonal vegetables, grains, river fish, lamb and chicken. The food is rustic and robust and, for most of us, perhaps the most familiar of the Indian flavour profile.

Typical of the region, this sauce is often used in creating the most popular everyday curries, from paneer curry to chicken or fish. It is a truly versatile curry and works whether you have a dish in mind that you want to recreate, or are just throwing in bits from the fridge (let’s be honest, we all do!). Great for both the experimenter and the Punjabi conformist!

£3.15
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100p per 100g
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