Butter Chicken Biryani

Name: Butter Chicken Biryani
Prep time: 10 s
Cook time: 45 s
Total time: 55 s
Yield: 4
Cuisine: Indian
Ingredients: 1 Packet Maggi Juicy Butter Chicken; 600 grams skinless boneless chicken thighs; 1 Medium Red onion; 450 grams Basmati rice cooked; 1 Medium Green Pepper; 100 grams frozen peas defrosted; 1 large Onion; 2 tablespoons Sunflower Oil; 50 grams pomegranate seeds; 2 tablespoons Lemon Juice; 1 bunch fresh coriander leaves finely chopped

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Easy

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55 Min

Dinner's in the bag with our Butter Chicken Biryani - rice, chicken and whatever veg you have left in your fridge all cooked in our amazing Maggi Butter Chicken spices. Tip: You can swap the chicken for tofu or cooked butter beans, chickpeas or meat alternative products for a plant-based option!

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Ingredients

Maggi Juicy Butter Chicken

1 packet

skinless, boneless chicken thighs

600 g

Red onion

1 Medium

Basmati rice, cooked

450 g

yellow peppers, diced

1 Medium

Green Peas

100 g

Red onion

1 large

sunflower or vegetable oil

2 tablespoons

pomegranate seeds

50 g

lemon, juiced

2 tablespoons

Fresh Coriander

1 bunch

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Nutritional Information

Carbohydrate

53.52 g

Energy

558.68 kcal

Fat

23.34 g

Protein

33.88 g

of which: saturates

5.4 g

Sodium

205.32 mg

of which: sugars

11.96 g

Recipe Steps

22 min

10 min

2 min

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Recipe Steps

22 min

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Preheat oven to 180°C (160°C for fan oven), Gas Mark 4. Remove and unfold the cooking bag from top of the sachet, keeping the red tie for later use. Add the chick

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Recipe Steps

22 min

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Fry the remaining sliced onion in the oil for 10 minutes slowly caramelising the onion over a moderate heat. Season with salt and pepper.

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Recipe Steps

22 min

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Remove the chicken biryani from the oven leaving dish to stand for 2-3 minutes before opening - the steam will be very hot. Cook the peas for 2 minutes in the mic

Butter Chicken Biryani

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