Chicken
A traditional, spiced Indian rice flavoured with plump Australian sultanas, roasted cashews and shallots. The added chicken and veggies make this meal both balanced and delicious!
1. Heat a large (deep) pan with oil over high heat. Add chicken strips and cook for 3-4 minutes until sealed. Season with salt and pepper.
Boil the kettle.
2. Slice carrots and cut broccoli into florets. Add to the pan as you go. Stir in spice and cashew mix, cook briefly.
3. Add rice, stir to coat then pour in 2 cups hot water (from the kettle). Simmer, covered, over low heat for 15 minutes, or until rice is tender and liquid absorbed (add more water if needed).
4. Top with chopped coriander and serve with a dollop of yoghurt.
Notes:
Blanch and serve broccoli on the side if you prefer!
Let the rice sit for 5 minutes once cooked (if you have the time).
Boil the kettle.
2. Slice carrots and cut broccoli into florets. Add to the pan as you go. Stir in spice and cashew mix, cook briefly.
3. Add rice, stir to coat then pour in 2 cups hot water (from the kettle). Simmer, covered, over low heat for 15 minutes, or until rice is tender and liquid absorbed (add more water if needed).
4. Top with chopped coriander and serve with a dollop of yoghurt.
Notes:
Blanch and serve broccoli on the side if you prefer!
Let the rice sit for 5 minutes once cooked (if you have the time).
chicken stir-fry strips 600g
carrots 2
broccoli 1
royal festival biryani kit 1 packet
coriander 1 packet
natural yoghurt 1/2 cup
From your pantry:
oil (for cooking), salt, pepper
carrots 2
broccoli 1
royal festival biryani kit 1 packet
coriander 1 packet
natural yoghurt 1/2 cup
From your pantry:
oil (for cooking), salt, pepper
