Creamy chicken biryani🤎

(All of our sauce based meals are packed with hidden veggies & seeds- great for getting that goodness into your children & lets go of the fuss of eating veg but in a delicious way!)

A wholesome twist on a family favourite, made with colourful vegetables, fragrant spices & simple, nourishing ingredients. This comforting meal is packed with protein, fibre & flavour, making it a deliciously healthy dish for the whole family.

Ingredients

For the Rice

• 2 cups white basmati rice

• 4 cups boiled water

• ½ tablespoon turmeric

• 1 tablespoon pink Himalayan salt

• 1 teaspoon black pepper

• 2 teaspoons tomato purée

For the Chicken

• 2 large free-range chicken breasts, diced

• 1 large onion, diced

• ½ green bell pepper, diced

• Juice of 1 whole lemon

For the sauce

• ¼ purple cabbage, diced

• 1 red onion, diced

• 1 medium carrot, diced

• 1 small sweet potato, diced

• 2 large beef tomatoes

• 4 garlic cloves, roughly chopped

• 1 celery stalk

• 2 tablespoons extra virgin olive oil

• 2 tablespoons local honey

• 1½ cups coconut milk

Seasoning

• 1 tablespoon onion powder

• 1-2 tablespoons curry powder

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• Pink himalayan salt & black pepper to taste

Method

Prepare the rice

1. Rinse basmati rice under cold water until water runs completely clear.

2. Add the rice to a saucepan with the boiled water, turmeric, tomato purée, pink Himalayan salt & black pepper.

3. Stir everything together well.

4. Cook over a medium heat for approximately 10 mins.

5. Check the bottom of the pan to ensure the rice isn't sticking, then gently fluff with a fork.

6. Reduce to a low heat, cover with a lid or plate & continue cooking for another 5-10 mins.

7. Remove from the heat- leaving covered until ready to serve.

Prepare the chicken

1. Fry the diced onion & green pepper in a little olive oil until softened.

2. Add the diced chicken breast.

3. Squeeze over the juice of one whole lemon.

4. Cook until the chicken is lightly golden.

Roast the veg

1. Preheat the oven to 180°C.

2. Place the cabbage, red onion, carrot, sweet potato, tomatoes, garlic & celery onto a baking tray.

3. Drizzle over the olive oil & honey, then toss everything together until evenly coated.

4. Roast for 10 minutes.

5. Stir the vegetables before returning to the oven for a further 15 minutes, or until beautifully caramelised & softened.

Blend the sauce

1. Transfer the roasted vegetables to a high-speed blender.

2. Add the coconut milk.

3. Blend for 2–3 minutes until completely smooth & creamy.

Finish the biryani

1. Pour the sauce into the pan with the chicken.

2. Season with pink himalayan salt & black pepper to taste.

3. Add the onion powder, curry powder, ground ginger cinnamon.

4. Stir through- combining all ingredients & sauce. Simmer over a medium heat for around 10 minutes, allowing the sauce to thicken & the chicken to cook through completely.

5. Gently fold the cooked rice into the sauce until every grain is coated in the rich, fragrant mixture.

Serving suggestions

Serve alongside:

• Boiled new potatoes

• Homemade chips

• Homemade pittas