SW recipe: Chicken Biryani

Serves 4
Ready in about 55 minutes, plus marinating
Syns per serving: FREE


140g fat-free natural yogurt, plus extra to serve

4 tbsp madras or medium curry powder, plus a pinch to serve

4 skinless and boneless chicken breasts, cut into large chunks

Low-calorie cooking spray

2 red onions, finely sliced

1 medium aubergine, cut into chunks

2 garlic cloves, finely chopped

300g dried basmati rice

400g large vine tomatoes, cut into chunks

800ml chicken stock

100g baby spinach


1 Mix together the yogurt and 3 tbsp curry powder in a large stainless steel or glass bowl. Stir through the chicken. Cover and leave to marinate in the fridge for 2 hours, or overnight if you can.

2 Preheat your grill to medium-high. Place the chicken on a non-stick baking tray and grill for 6 minutes, turning halfway. Remove from the grill and set aside.

3 Spray a large, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onions for 5 minutes until softened. Add the aubergine, increase the heat to medium-high and fry for 5 minutes, stirring occasionally. Add the remaining curry powder and the garlic with a splash of water, and stir-fry for 2 minutes.

4 Add the rice and tomatoes, and mix well. Pour over the stock, then bring to the boil. Reduce the heat to medium and simmer for 5 minutes. Stir through the chicken. Season, cover and cook for 5 minutes.

5 Remove from the heat and scatter over the spinach. Cover and set aside to steam for 10 minutes. Meanwhile, put the extra yogurt in a small bowl and sprinkle over the pinch of curry powder. Divide the biryani between 4 plates and serve with the yogurt.


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