Butter Chicken Biriyani
55 Min
Easy
Dinner's in the bag with our Butter Chicken Biriyani - 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!
Ingredients
4
ingredient_quantity
recipe ingredient
1
packet
Maggi Juicy Butter Chicken
600
g
skinless, boneless chicken thighs
1
Medium
Red onion
450
g
Basmati rice, cooked
1
Medium
Green Pepper
100
g
frozen peas, defrosted
1
large
Onion
2
tablespoons
Sunflower Oil
50
g
pomegranate seeds
2
tablespoons
Lemon Juice
1
bunch
fresh coriander leaves, finely chopped
.
Nutrition Value
Carbohydrate
53.5 g
Energy
558.7 kcal
Fat
23.3 g
Fibre
4 g
Protein
33.9 g
of which: saturates
5.4 g
Sodium
205.3 mg
of which: sugars
12 g
Information per serving
Instructions
55 Minutes
-
Step1
10 MinPreheat 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 chicken, sliced red onion, rice and green pepper to the bag. Add 3 tablespoons cold water and pour in the seasoning from the sachet. -
Step2
10 MinFry the remaining sliced onion in the oil for 10 minutes slowly caramelising the onion over a moderate heat. Season with salt and pepper. -
Step3
2 MinRemove 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 microwave. Tip the chicken and rice into the dish and stir through the peas. Ensure that the chicken is fully cooked through and piping hot, then serve with the crispy onions, coriander, pomegranate seeds and a squeeze of lemon juice.
