Apricot Chicken Biryani

Apricot Chicken Biryani

Ready in 30 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 8, 2018.
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For ease and increased flavour, marinate chicken overnight in the fridge.

Ingredients

Biryani

  • 1 pack diced chicken thighs
  • 1½ Tbsp chicken spice mix
  • 50g pottle onion, garlic and ginger paste
  • 1 pottle yoghurt
  • 1½ cups basmati rice
  • 1½ cups water
  • ½-1 tsp salt
  • 1 sachet dried apricots
  • 1 Tbsp melted butter
  • 2¼ cups milk
  • 1 courgette
  • 2 tomatoes
  • 1/3 bag baby spinach
  • Juice of 1 lemon

To Serve

  • 1 pottle Bombay aioli

Steps

  1. Pat chicken dry and add to bowl with chicken spice mix, onion, garlic and ginger paste and yoghurt. Set aside to marinate in fridge for at least 5 minutes.
  2. While chicken marinates, place rice, water and salt in pot and bring to the boil on medium heat. Once boiling, remove from heat, drain well and return to pot. Roughly chop apricots.
  3. Combine marinated chicken in pot, with rice, apricots, butter and milk. Stir and bring to the boil on medium heat. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat and cook for 12 minutes. Turn off heat and allow rice to steam, still covered, for a further 8 minutes. Do not lift the lid during cooking.
  4. While rice cooks, grate courgette; dice tomatoes 1cm; roughly chop spinach. Set aside.
  5. When rice is cooked, fluff up grains with a fork. Add courgette, tomato, spinach and lemon juice and stir to combine. Season to taste.
  6. To serve, divide apricot chicken biryani between bowls, serve with a dollop of Bombay aioli.

Nutritional Information

Energy 2855 kj
682 kcal
Protein 31.0g
Carbohydrate 58.8g
Fat 35.8g