Chicken Biryani with Peas

Nr of servings
8
Difficulty Level
Chicken Biryani with Peas

Chicken Biryani with Peas Recipe

They say that you eat with your eyes as much as your mouth. No wonder then that this beautiful chicken biryani packed with Birds Eye Garden Peas is as dazzling as it is delicious! Packed with flavour, this picture-perfect rice dish is guaranteed to be a crowd pleaser. And what better excuse to start eating in full colourRecipe credit to Twisted Media.
Nr of servings
8
Difficulty Level

Ingredients

4 
Chicken Breasts,
 cut into large chunks
3 
tablespoons 
Plain Yoghurt
2 
teaspoons 
Lemon Juice
1/2 
tablespoon 
Turmeric
1/4 
teaspoon 
Mild Chilli Powder
1 
teaspoon 
Salt
300 
g 
Basmati Rice,
 rinsed well
20 
g 
Butter
2 
tablespoons 
Vegetable Oil
1 large 
Onion,
 finely diced
4 
Cardamom Pods
1 heaped 
teaspoon 
Cumin Seeds
1 
Red Pepper,
 finely diced
3-4 cloves of 
Garlic,
 finely diced
1 peeled 
Fresh Ginger,
 finely chopped
4 large 
Tomatoes,
 chopped
1 
teaspoon 
Coriander Powder
1 
Bay Leaf
1 
Cinnamon Stick
500 
ml 
Chicken Stock
320 
g 
Birds Eye Peas
Birds Eye Garden Peas 375g
Plain Yoghurt,
 to serve
chopped Coriander,
 to serve
crispy Onions,
 to serve

Method

  1. Combine your chicken with the yoghurt, lemon juice, turmeric, chilli powder and salt in a bowl. Leave to marinate in the fridge for 20 mins. 

  2. Heat your butter in a large wide saute pan over medium heat and add your cumin seeds, cardamom pods and cinnamon stick. Cook for 1 min before adding your garlic, ginger and cook for another 2 mins.  Add your onion and red pepper, then fry for 5-10 mins until the onion is soft and translucent and the peppers are soft.  Add your coriander powder and stir until all coated.

  3. Add your chopped tomatoes to the pan and cook for another 10 mins, stirring all the while.

  4. Add marinated chicken to the pan cook until seared and the spices are aromatic (this should take about 5 mins).
  5. Stir the rice and stock into the pan and put a tight-fitting lid on it. Bring the mixture to a boil, then turn down to simmer for 5 mins. Turn off the heat and leave to steam for 10 mins.

  6. Meanwhile, cook your frozen peas in boiling water for 3 minutes until they float, then drain.

  7. Stir your peas through your biryani and season to taste. Garnish with yoghurt, chopped coriander and crispy onions and serve!