Indian Chicken Biryani

2 tbs oil or 50g (2oz) butter
1 onion, sliced
450g (1lb) boneless, skinless chicken breasts, sliced
1 packet Schwartz Flavourful Indian Chicken Biryani Recipe Mix
400g tin chopped tomatoes
150ml (¼ pint) water
175g (6oz) basmati rice, rinsed
100g (4oz) frozen peas

STEP 1

Heat the oil or butter in a deep frying pan and gently fry the onion for 3-4 minutes.



STEP 2

Add the chicken and sprinkle in the packet contents. Cook over a medium heat for 7-8 minutes, or until the chicken is browned.



STEP 3

Stir in the rest of the ingredients and bring to the boil.



STEP 4

Cover the pan and cook on a medium heat for 14-15 minutes, or until the rice is al dente and the liquid has been absorbed. Give the rice a quick stir occasionally whilst cooking, but remember to replace the lid.



Vegetarian Suggestions:
Simply replace the chicken breasts with Quorn meat-free chicken-style strips, or similar meat-free product.

Vegetable Biryani - Try replacing the chicken with a selection of aubergines, mushrooms and peppers. Simply add the diced vegetables instead of the chicken, but only cook for 3-4 minutes. Then follow the remaining cooking instructions for a delicious Vegetable Biryani