One Pot Spiced Chicken Rice with Beans, Cauliflower & Yoghurt
- Prep time: 25 minutes
- Calories: 565
- 3 of Chicken Thighs (skinless)
- 2 Tsp of Chicken Stock Concentrate
- 120 g of Green Beans
- 30 g of Raisins
- 2 Tbsp of Tikka Curry Paste
- 80 g of Greek Yoghurt
- 1 of Brown Onion
- 1 Tbsp of Tomato Paste
- 1⁄2 Cup of Basmati Rice
- 1 Small Bunch of Coriander
- 1⁄2 of Cauliflower (small)
- 1 of Ginger
- 2 of Garlic Clove
Prepare Ingredients:Peel and small dice 3⁄4 of the onion (you will have left over). Peel and mince garlic and ginger. 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 11⁄2 cm pieces.
Cook Aromatics:Heat olive oil (enough to cover the base) in a deep sided pan over medium high heat. Add the onion, ginger, garlic and curry paste 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.
Add Rice:Once chicken has coloured, add the rice and stir to coat the grains of rice with 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.
You Plate It:Stir through coriander leaves (reserving some for garnish) and serve chicken biryani with a dollop of Greek yoghurt on top. Enjoy!