One Pot Spiced Chicken Rice with Beans, Cauliflower & Yoghurt
  • Prep time: 25 minutes
  • Calories: 565
This recipe is a one pot wonder: a delicious, fragrant mixed rice dish of chicken, vegetables, raisins and garam masala. Along with fresh coriander and creamy greek yoghurt, it is a quick, easy and delicious mid week dinner. Share the moment #youplateit with us on Instagram and Facebook.
  • 3 of Chicken Thighs (skinless)
  • 2 Tsp of Chicken Stock Concentrate
  • 120 g of Green Beans
  • 30 g of Raisins
  • 2 Tsp of Garam Masala
  • 80 g of Greek Yoghurt
  • 1 of Brown Onion
  • 1 Tbsp of Tomato Paste
  • 12 Cup of Basmati Rice
  • 1 Small Bunch of Coriander
  • 12 of Cauliflower (small)

Prepare Ingredients:

Peel and small dice 34 of the onion (you will have left over). Trim and discard ends off beans and cut in half. Cut cauliflower into bite size florets. Pick coriander leaves and roughly chop, discarding stems. Pat chicken dry with paper towel and dice into 112 cm pieces.

Cook Aromatics:

Heat olive oil (enough to cover the base) in a deep sided pan over medium high heat. Add the onion, garam masala and a pinch of salt and pepper. Cook for 2 minutes or until starting to soften.

Add Chicken & Brown:

Add diced chicken to the pan and cook 2 minutes to sear. Add chicken stock concentrate and tomato paste. Continue to stir, another 2 minutes, until the chicken starts to colour. (Tip: add a drizzle of oil if the pan looks too dry).

Add Rice:

Once chicken has coloured, add the rice and stir to coat the grains of rice in the spice and oil. Add 300 ml water and bring to the boil over a high heat.

Add Vegetables:

Add the green beans, cauliflower florets and raisins. Cover with a lid, reduce the heat to low and simmer for 12 min or until the water has absorbed and the rice has cooked. (Tip: add a little water if the rice is not cooked or the mixture is too dry).

You Plate It:

Stir through coriander leaves (reserving some for garnish) and serve chicken biryani with a dollop of Greek yoghurt on top. Enjoy!