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Chicken Biryani
Servings: 2
Frying pan, saucepan, sml med and lrg bowls, chopping board, knife, 2 bowls for serving

It is the festive season and a good time to share a meal or a bowl of food, and what better meal to share

than a festive 'Chicken Biryani'. This is a dish that is cooked for special occasions and is usually a complicated

and time consuming dish to do. However, this is a cheats version that is also cheap, healthy and very easy to do and is still something special to share for a special occasion.



1 pkt 100 ml salt reduced chicken stock [substitute vegetable stock for vegetarian option]

6 pcs boomerang wings or wing nibbles [substitute sliced mushrooms for vegetarian option]

1 cinnamon stick

4 cloves

4 cardamom pods

1 tsp turmeric powder

2 tbsp curry powder

1/2 brown onion

2 tbsp sultanas

1/2 cup frozen peas

1/4 cup roasted cashew nuts

vegetable oil

salt & pepper


Heat up frying pan and toast the nuts until golden, place nuts into small bowl.

Add a little oil to the pan, slice onions and cook on medium heat until lightly brown and remove from

pan and add to the nuts. Crush the cardamom pods and add to the pan with the cinnamon and cloves and

add the chicken wings and cook until lightly browned, add the curry powder and continue to cook.

Add the uncooked rice to the saucepan along with the stock and turmeric powder, chicken and spices.

Cook covered on medium to low heat for 5 minutes or until rice is cooked and the liquid is absorbed.

Add a little water if required. Season to taste, add the peas and stir through.

Serve between 2 bowls, serve 3 wings per bowl.

Garnish with the cooked onions and toasted nuts

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