It’s quick, it’s easy, and most of the ingredients are already in your store cupboard.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
• 30ml canola oil
• 1 onion, sliced
• 2 cloves of garlic, crushed
• 20ml breyani masala
• 250ml basmati rice
• 300ml chicken stock
• 4 chicken breasts fillets, cubed
• plain yoghurt, to serve
• fresh chopped coriander, to serve
1 Heat a little oil in a saucepan and sauté the onion until starting to brown. Add the garlic and the spice mix and fry for one minute.
2 Add the rice and stir to coat. Add the stock and 200ml water.
3 Place the chicken in the saucepan, cover and bring to the boil without lifting the lid. Turn the heat to the lowest setting and leave to steam for 15 minutes. Do not lift the lid until this time is over. Check if the rice and chicken are cooked. If not, add a little boiling water and steam for another five minutes. Serve with yoghurt and coriander.
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