Budget friendly and fuss free, this tasty chicken biryani recipe ticks all the boxes.
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Heat a greased large heavy-based frying pan over medium-high heat. Season chicken and cook, in batches, for 2-3 mins each side or until golden. Transfer to a heatproof plate.
Reduce heat to medium. Add the onion and cook, stirring, for 5-10 mins or until onion is golden. Add spice from the biryani mix packet and cook, stirring, for 20 secs or until aromatic. Return chicken to pan with the sauce from the packet and the sultanas. Add 1 cup (250ml) water and bring to a simmer.
Stir in rice from the spice packet. Reduce heat to low. Bring to a simmer. Cook, covered, for 5-10 mins or until the rice is tender. Stir through half the spinach. Divide among serving plates. Top with remaining spinach to serve.
COOK. STORE. SAVE.
Clever storage: Any leftover chicken and rice can be stored in an airtight container in the fridge for up to 2 days.
Smart swap: Got sultanas left over? They’re the perfect excuse to make our Chocky Rock Cookies.