Chicken & Pea Biryani - The Natural Stock Co.

Chicken and pea biryani

Biryani is super tasty and so easy to throw together. The Natural Stock Co Chicken Stock is the hero of this fragrant rice dish delivering a depth of flavour to this simple dish that can be created from whatever you have to hand. In this version, we’ve used chicken with peas and tomatoes. You could just as easily use stringless beans and kale or carrot and broccoli. Play around and use your family’s favourite veggies to complement the meal.

Family Meal / One Pot

Cook style

15 mins

Prep Time

15 mins

Cook Time

4 - 6

Serves

Stock Base

Ingredients

1 Tbsp olive oil
4 chicken thighs, diced into 6 pieces each

Spice mix

¼ tsp ground cloves
2 Tbsp coriander seeds
1 tsp fennel seeds
1 tsp turmeric
1 x cinnamon stick
2 x bay leaves
1 Tbsp cumin
6 x cardamom pods, bruised
¼ tsp nutmeg

Rice

1 Tbsp olive oil or ghee
1 brown onion, peeled and finely diced
3 x 2 mm slices of fresh ginger
2 garlic cloves, peeled and crushed
2 cups basmati rice
3 tsp The Natural Stock Co. Chicken Stock Concentrate
1 cup baby peas
½ bunch coriander, roughly chopped

Optional

2-3 eggs, soft boiled (6 mins), cooled, shelled and sliced in half
2 Tbsp pepita seeds
1 lime, quartered

To Prepare

Add olive oil to a large, heavy-based frying pan and bring to medium high heat.
Add the chicken and cook to seal, turning every now and then. (approx 5 mins)
Remove chicken from the pan and set aside, leave any fat or juices in the pan.
Add remaining olive oil to the pan and heat to medium high.
Add onion and spice mix and cook, stirring for 2 minutes until aromatic.
Add garlic and ginger and cook for a further 2 minutes.
Add basmati and stir through the onion and spices to coat.
In a jug, mix together stock concentrate and 3 cups of warm water
Pour warm stock over the rice and bring to a simmer.
Place the chicken back in the pan on top of the rice, along with the peas, then seal the pan with a tight-fitting lid or foil and set to a low simmer.
Cook for ten mins, then turn off the heat and allow the rice to sit covered for a further 5 minutes.

To serve

Top with boiled eggs if using, scatter with pepitas and serve with fresh coriander and lime wedges.

Cook's note

Rice tastes better when cooked in stock, why not try adding a teaspoon of stock concentrate when next cooking rice.

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