Chicken Biryani Recipe | myfoodbook | Tenderloin chicken recipes

Name: Chicken Biryani Recipe | myfoodbook | Tenderloin chicken recipes
Ingredients: 1 1/2 tblsp canola oil; 500gm Lilydale Free Range Chicken thigh fillets, fat trimmed, cut into 4cm pieces; 1 red onion, thinly sliced; 1 tblsp finely grated ginger; 1 clove garlic, crushed; 2 tblsp korma paste; 1 tsp cinnamon + extra, to serve, if desired; 1 1/2 cups basmati rice, rinsed; 2 cups chicken stock; 2 ripe truss tomatoes, roughly chopped; 200gm green beans, cut into 3cm lengths; 2/3 cup Greek yoghurt; 1 Lebanese cucumber, diced; Flaked almonds, toasted; Coriander sprigs and lemon wedges, to serve

myfoodbook.com.au

Simple recipe for Indian Chicken Biryani curry. Serve this Lilydale chicken curry idea with basmati rice and a side of greek yoghurt dressing.

Keywords

Homemade Indian Chicken Biryani curry recipe
Lilydale chicken curry

View full recipe on myfoodbook.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at myfoodbook.com.au.

Share this recipe:

Cooking tools:

Ingredients

1 1/2 tblsp canola oil
500gm Lilydale Free Range Chicken thigh fillets, fat trimmed, cut into 4cm pieces
1 red onion, thinly sliced
1 tblsp finely grated ginger
1 clove garlic, crushed
2 tblsp korma paste
1 tsp cinnamon + extra, to serve, if desired
1 1/2 cups basmati rice, rinsed
2 cups chicken stock
2 ripe truss tomatoes, roughly chopped
200gm green beans, cut into 3cm lengths
2/3 cup Greek yoghurt
1 Lebanese cucumber, diced
Flaked almonds, toasted
Coriander sprigs and lemon wedges, to serve