Chicken and cashew biryani

Chicken and cashew biryani


This chicken and cashew biryani is a tasty weeknight meal.

The ingredient of Chicken and cashew biryani

  1. 1 tablespoon ghee or butter
  2. 4 (about 300g) chicken thigh fillets, cut into 2cm pieces
  3. 1 brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 2 teaspoons ground cumin
  6. 1 teaspoon ground fennel
  7. 1 teaspoon garam masala
  8. 8 fresh curry leaves
  9. 1 cup (200g) Basmati rice
  10. 1 1/2 cups (375ml) Massel chicken style liquid stock
  11. 1/2 cup (80g) toasted cashews
  12. 1 cup coriander leaves
  13. Natural yoghurt, to serve

The instruction how to make Chicken and cashew biryani

  1. Heat half the ghee in a large, deep frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
  2. Heat remaining ghee in pan; add onion. Cook, stirring, for 3 minutes or until onion softens. Add garlic, cumin, fennel, garam masala and curry leaves and cook, stirring, for 1 minute or until fragrant. Add chicken and rice and stir to combine. Add stock and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes.
  3. Add cashews and use a fork to gently toss. Spoon among serving bowls. Top with coriander and natural yoghurt, if desired.

Nutritions of Chicken and cashew biryani

fatContent: 468.679 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 2 grams sugar
cholesterolContent: 21 grams protein
sodiumContent: 72 milligrams cholesterol

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