Chicken Quinoa Biryani
Serves:
2
Difficulty:
Easy
Ready in:
30 minutes
- Chicken Marinade
- 2 chicken breasts, chopped into rough chunks
- 1/4 tsp garam masala
- 1/4 tsp ginger and garlic paste
- 1/4 tsp low fat yoghurt, beat to thicken
- 1/4 tsp chilli powder
- 1/4 tsp coriander powder
- pinch salt
- Quinoa Biryani
- 150g quinoa
- 3 tbsp olive or rapeseed oil
- 2 onions, sliced
- 1 large tomato, chopped
- 3 green chillies, sliced along the length to open
- 4 garlic cloves, crushed
- 1 small bay leaf
- small bunch fresh mint leaves, chopped
- small bunch fresh coriander/cilantro, chopped
- 350g low fat yoghurt, beat to thicken
- 1/2tbsp chilli powder
- 1 tsp turmeric powder
- pinch salt, to taste
- The night before, combine the chicken marinade ingredients and power over the chicken to cover. Chill in a fridge overnight.
- Heat the oil in a pan and sauté the onion, garlic and green chilli until soft. Then add the ginger garlic paste, bay leaf, chilli powder and turmeric and cook for 1-2 minutes. Followed lastly by the tomato and fresh herbs - cook until soft and mushy.
- Add the marinated chicken and sauté for 2-3 minutes.
- Cover and cook for 6-7 minutes then add the yoghurt, 500ml of cold water, pinch of salt and re-cover to bring to the boil. Whilst waiting to boil, add the quinoa to cold water and cook as per pack instructions.
- Once boiling, reduce the heat to allow to simmer for 3-4 minutes until chicken is thoroughly cooked. To serve, layer with the quinoa and a squeeze of lime.
