cheat’s onion and chicken biriyani

  • 1 tablespoon extra virgin olive oil 
  • 1 cup (200g) long-grain rice
  • 1½ cups (375ml) water
  • ¼ cup (75g) korma curry paste
  • ¼ cup (70g) store-bought caramelised onion
  • 2 cups (320g) shredded barbecue chicken, warmed
  • 1 long green chilli, thinly sliced
  • micro (baby) coriander (cilantro) and lime pickle, to serve

 

  1. Heat the oil in a large heavy-based saucepan over medium heat. Add the rice and stir to combine. Add the water, curry paste and onion, and bring to the boil, stirring occasionally. Cover with a tight-fitting lid, reduce the heat to low and cook for 15 minutes. 
  2. Remove from the heat and set aside, covered, for 5 minutes. Fluff the rice with a fork and top with the chicken and chilli. Serve with coriander and lime pickle. Serves 4.
RATE THIS RECIPE:
Reader ratings (4.17) 43211
Leah Truslove

Loved this! Swapped out the BBQ Chicken for diced chicken thigh that I added with the rice. Will add peas at the end next time too.

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