Chicken Biryani

Name: Chicken Biryani
Total time: 30 min
Ingredients: 500g Lilydale Free Range Chicken Thigh Fillets, fat trimmed, cut into 4cm pieces; 1 Â½ tablespoon canola oil; 1 red onion, thinly sliced; 1 tablespoon finely grated ginger; 1 clove garlic, crushed; 2 tablespoons korma paste; 1 teaspoonÂ cinnamon + extra, to serve, if desired; 1 Â½ cups basmati rice, rinsed; 2 cups chicken stock; 2 ripe truss tomatoes, roughly chopped; 200gÂ green beans, cut into 3 cm lengths; â cup Greek yoghurt; 1 Lebanese cucumber, diced; Flaked almonds, toasted, coriander sprigs, lemon wedges, to serve

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Ingredients

500g Lilydale Free Range Chicken Thigh Fillets, fat trimmed, cut into 4cm pieces
1 Â½ tablespoon canola oil
1 red onion, thinly sliced
1 tablespoon finely grated ginger
1 clove garlic, crushed
2 tablespoons korma paste
1 teaspoonÂ cinnamon + extra, to serve, if desired
1 Â½ cups basmati rice, rinsed
2 cups chicken stock
2 ripe truss tomatoes, roughly chopped
200gÂ green beans, cut into 3 cm lengths
â cup Greek yoghurt
1 Lebanese cucumber, diced
Flaked almonds, toasted, coriander sprigs, lemon wedges, to serve