04-05-2017 by 
0

I'm fully prepared to be shot down by the spice Nazis out there, who will claim that this isn't a 'proper' biryani, because I haven't used the correct ingredients, blah blah blah.... I have never been one for conventional methods, so I don't care who wants to correct it. When we treat ourselves to a takeaway, we buy the Sainsbury's Indian takeaway range. The girls usually get a korma and we choose the chicken tikka biryani. It's very tasty and I tried my best to recreate it at home, for as cheap as possible. It tasted delicious and was healthy too, which is a bonus.

 

You could have this as a meal during the week, or enjoy it as a 'fakeaway' with naan bread and some Indian snacks or dips. However you have it, I guarantee you will save loads of money, if you replace the ready meals and takeaways with this healthier, home-made option. I am slightly late this week with my blog post, so as a treat I shall be posting two recipes today, hoping you will forgive me. However, the next one isn't so healthy, but very cheap and most people will have the ingredients to make it without going out. It's also nice to have a pudding once in a while, everything, in moderation is fine.

Here is my cheat's chicken tikka biryani.

 

These ingredients served 4:

2-3 chicken breasts diced

300g brown rice

300g frozen peas

2 red onions sliced

50g sultanas

2 tsp. turmeric

2 tbsp. tikka spices

2 tsp. brown sugar- white if you haven't got brown

Tbsp. balsamic vinegar - leave out if you don't have it.

Tbsp. coconut oil - or any oil if you haven't got coconut, this just makes it healthier

 

Place the rice in a large pan and cover with boiling water, bring to the boil and simmer for 22 minutes.

Coat the cubed chicken in the tikka spices.

While the rice is cooking, either on a griddle pan, frying pan or under a hot grill, cook the chicken in the oil.

In a frying pan place the onions and fry off until they are soft, remove a quarter of the onions and place into a small pan with the sugar and balsamic vinegar and cook until sticky then keep to one side.

When the rice is cooked, drain and place into the frying pan with the onions and add the peas, sultanas and turmeric giving it all a big stir to combine everything.

When everything is cooked, plate up the rice, share out the chicken pieces and top with the caramelised onions.

 

 

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