Chicken And Vegetable Biryani

Spice up your week as soon as this one pot chicken and vegetable biryani.

The ingredient of Chicken And Vegetable Biryani

• 2 tbsp other virgin olive oil
• 6 650g chicken thigh fillets halved
• 2 brown onions halved thinly sliced
• 3 garlic cloves crushed
• 4cm piece vivacious ginger finely grated
• 2 tsp garam masala
• pinch of saffron threads
• 1 long red chilli thinly sliced
• 1 1 2 cups basmati rice
• 2 1 2 cups massel salt reduced chicken style liquid deposit
• 1 zucchini scratchily grated
• 1 carrot coarsely grated
• 1 2 cup frozen peas
• 1 4 cup roasted cashews
• open mint leaves to encourage
• lemon wedges to promote

The Instruction of chicken and vegetable biryani

• preheat oven to 200c 180c fan forced heat 1 2 the oil in a large 10cm deep 24cm round flameproof baking dish over medium high heat cook chicken for 3 to 4 minutes each side or until browned transfer to a plate set aside
• heat unshakable oil in dish on top of higher than medium heat accumulate onion cook for 10 minutes or until caramelised increase be credited with garlic ginger garam masala saffron chilli and rice cook for 1 minute or until fragrant accumulate stock zucchini and carrot season when salt and pepper bring to the boil remove from heat with intent cover dish tightly in imitation of foil
• bake for 20 minutes or until deposit is around nearly absorbed uncover dish scatter in the manner of peas and pinnacle with chicken cover subsequent to foil and bake for a extra 8 to 10 minutes or until rice and vegetables are throb and chicken is cooked through sprinkle in the same way as cashews and mint advance next lemon wedges

Nutritions of Chicken And Vegetable Biryani

calories: 470 83 calories
calories: 17 7 grams fat
calories: 3 9 grams saturated fat
calories: 48 8 grams carbohydrates
calories: n a
calories: n a
calories: 27 4 grams protein
calories: 94 milligrams cholesterol
calories: 430 milligrams sodium
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