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Gordon’s fast food: Chicken biryani 

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Gordon’s fast food: Chicken biryani

Whip up delicious meals the whole family will adore in just 30 minutes with these recipes from Gordon Ramsay’s new cookbook 

This delicious chicken biryani dish (pictured) has a range of flavours and textures for a delightful dinner

This delicious chicken biryani dish (pictured) has a range of flavours and textures for a delightful dinner

Biryani is a firm family favourite in our house, being mildly spiced but still full of flavour and nicely filling. In India, biryani is traditionally a layered dish, but this all-in together version is quick, light and just as tasty.

Serves 4

  • 2tbsp vegetable oil
  • 1 onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 garlic cloves, peeled and crushed 
  • 3cm piece of fresh root ginger, peeled and grated
  • 2tbsp Madras curry paste 
  • 350g (12oz) boneless chicken thighs, cut into 2.5cm cubes
  • 2 ripe tomatoes, diced
  • 350g (12oz) basmati rice
  • 700ml (1¼pt) chicken stock
  • Sea salt and freshly ground black pepper
  • 2 large handfuls of baby spinach
  • 2 large handfuls of fresh coriander
  • 120g (4½oz) fresh or frozen peas
  • Poppadoms, to serve

For the minted yoghurt

  • 1½tsp ground cumin
  • 300g (10½oz) natural yoghurt
  • A small handful of fresh mint, finely chopped

Place a large, non-stick pan over a medium-high heat and add the oil. When hot, add the onion and cook for 2-3 minutes. 

Add the carrot and cook for 2 minutes. Stir in the garlic and ginger, then add the curry paste and cook for 1-2 minutes. Stir in the chicken, then add the tomatoes, rice, stock and seasoning. Stir and bring to a simmer. 

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Cover and cook over a low heat for 10 minutes. Meanwhile, prepare the minted yoghurt. Put the cumin in a frying pan over a high heat and stir until roasted and aromatic.

Transfer to a bowl, add the yoghurt and mint, season and mix. Roughly chop the spinach and coriander, then add to the chicken pan together with the peas. 

Stir well and cook for a further 2-3 minutes. Serve the curry in bowls with the minted yoghurt and poppadoms.

Quick & Delicious: 100 Recipes In 30 Minutes Or Less by Gordon Ramsay is published by Hodder, £25. © Gordon Ramsay. To order a copy for £20 call 01603 648155 or go to mailshop.co.uk. Free delivery on all orders. Offer valid until 02/11/2019.        

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