CHICKEN BIRYANI 

Nutritional values per serving: Servings: 2 

calories 558, protein 53.1g, fat 17.7g (saturated 5.5g), carbs 37.7g (sugar 14.7g), sodium 1.03g 

INGREDIENTS 

• 150g basmati rice, rinsed twice & drained 
• 2 tsp (10g) unsalted butter 
• 2 tsp olive oil 
• 1 medium onion, halved and finely sliced 
• 2 cloves of garlic, crushed 

• 1cm piece of ginger, finely chopped 
• 2 cardamom pods, lightly crushed 
• 2 bay leaves 
• 1 small cinnamon stick or ½ tsp ground cinnamon 
• 1 tsp ground turmeric 

• ½ tsp ground cumin 
• pinch of chilli powder 
• ¼ tsp sweet paprika 
• 2 tbsp mild curry paste, or curry paste of choice 
• 2 free-range skinless, boneless chicken breasts, cut into 3cm cubes 

• 40g raisins 
• 400ml chicken stock 
• ¼ tsp saffron, steeped in a little boiling water 
• small bunch (about 15g) coriander, ½ leaves picked & ½ chopped 
• 15g (about 1½ tbsp) toasted almond flakes 

METHOD 

• Heat the butter and oil in a large saucepan, or casserole pot, on medium heat and sauté the onion, garlic, ginger, cardamom and cinnamon for about 10 minutes. 
• Stir in the turmeric, cumin, chilli, paprika, curry paste and chicken. Cook for a few minutes until the curry paste and spices becomes fragrant. 
• Add the rice and stir until well coated. Add the raisins, chicken stock and saffron. Bring to the boil and then reduce the heat to low. Cover the saucepan and simmer for about 8 minutes, or until the rice is nearly cooked and most of the stock has been absorbed. 
• Remove from the heat and stir in the chopped coriander. Set aside with the lid on for about 10 minutes for the rice to absorb any liquid and finish cooking. 

• Serve with a scattering of the remaining coriander leaves and the flaked almonds. 

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food