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Chicken and pepper byriani

Serve left over chicken in this spicy rice dish.

Ingredients

  • 2 tbsp sunflower oil
  • 300g basmati rice
  • 2 tbsp medium curry paste
  • 1 onion, peeled and finely chopped
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 600ml chicken stock
  • finely grated juice and zest of ½ lemon
  • 350g cooked left over chicken shredded
  • 100g frozen peas
  • 2 tbsp chopped fresh coriander (optional)

Method

  1. Heat the sunflower oil in a large frying pan and add the rice and curry paste. Cook, stirring, for 1 minute then add the chopped onion, peppers, chicken stock and lemon zest and juice.
  2. Bring to the boil, add the shredded chicken, cover and cook for 10 minutes.
  3. Toss in the peas, fluff up the rice, cover again and cook for a further 10 minutes.
  4. Scatter with fresh coriander to serve.

Goes well with...

Hilltop Tradition Czerszegi Fuszeres

Hilltop Tradition Czerszegi Fuszeres

"Soft floral aromas & fresh lemon, grapefruit & lychee fruit on the palate"

Perfect with..."Excellent with spicy food, but also goes with white meat, ham & salads"

Grape:
Czerszegi Fuszeres
Country:
Hungary
Price:
Under £5
Winner 2011 'What Food What Wine' Award - (Matched with Chicken Tikka Masala)
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4 Serves 4 people
15 Preparation time of 15 mins
25 Cooktime for 25 mins
559
Calories
28%
7.4g
Sugar
8.2%
12.6g
Fat
18%
2.1g
Saturate
11%
1.2g
Salt
20%
of your Guideline Daily Amount (GDA)

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