Leftover Roast Chicken Biryani

Leftover Roast Chicken Biryani

This looks so tasty and would definitely be a great recipe to make with the leftovers of a roast dinner! I love the fact that it�s so quick and easy to make.

Ingredients

• 2 teaspoons cumin
•  3 cloves garlic crushed or grated
• 2 teaspoons turmeric
• 300 g basmati rice
• 400 ml coconut milk
• Pickles/chutneys/naan bread/chapattis � or whatever you like to serve with a biryani.
•  100 g frozen peas
• 2 tablespoons fresh coriander/cilantro plus extra for garnish (optional)
• 400 g cooked chicken (see notes) shredded
• 1 tablespoon olive oil (or rapeseed oil or coconut oil)
• 1 onion sliced
• 1 red pepper sliced
• 1 teaspoon chilli flakes (or to taste)
• 3 teaspoons garam masala
• 200 ml water or chicken stock, if you prefer

Instructions

First Put the tablespoon of olive oil and the onion and red pepper in a large frying pan or saut� pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.

Then Add the garlic, chilli and spices and fry for 2 minutes.

Add the shredded chicken and rice and stir to coat the chicken and rice in the spices, then add the coconut milk and water and bring to the boil.

Put a lid on the frying pan and turn the heat right down, simmer for 8 minutes then add the frozen peas, stir once and replace the lid.

Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.

Finally stir in the 2 tablespoons of chopped fresh coriander (cilantro).

Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.

Happy Cooking TimeJ