Chicken and Pepper Byriani

Recipes that make more meals for your money

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)

4 easy steps...

  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.
Did you know?

We’re the only supermarket to hang our bananas in store so they reach you in perfect condition.

Meet our Market Street greengrocer >