Chicken And Vegetable Biryani By Gemini Bakes

INGREDIENTS Total items( 14 )
Jumbo Asparagus Thailand 1 pcs Carrot Australia 2 pcs Capsicum Red Iran 1 pcs India Gate Basmati Rice 1.5 cup Al Rawdah Chicken Breast Boneless Skinless 500 g Bayara Almond Jumbo 50 g Bayara Cardamom Big 3 pcs Coriander UAE 1 pcs Nezo Fine Sea Salt 1 tsp Maggi Powder Seasoning Sachet 1 pcs Maggi Chicken Stock 3 cup Organic Larder Red Curry Paste 1 tsp Lurpak Unsalted Butter Block 30 g Onion Brown Spain 1 pcs

INGREDIENTS Total items( 14 )

Soak the rice in water until it runs clear.
Heat butter with onion in pan until onions is soft, then add the Maggi spices.
Add the chicken and curry paste and coat with the mixture. (make sure the chicken is not cooked completely)
Add the vegetables and stir for a minute.
Add the chicken stock and salt, Add the rice and combine well.
Bring to boil then reduce the heat and cover with lid for 5 minutes.
Turn off the heat and leave for 10 minutes.
Sprinkle with coriander and almonds and serve hot.

Main MealChicken and Vegetable Biryani by Gemini Bakes