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Chicken, cashew and cranberry biryani

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1/2 Onion
2, grated Garlic cloves
1 inch piece, grated Ginger
50g Dried cranberries
50g Cashew nuts
200g, cut into 2 inch chunks Chicken (boneless & skinless)
100g Peas, frozen
300g Basmati rice
500g Boiling water or vegetable stock
1 tbsp Curry powder
for garnish Coriander leaves
for garnish Natural yogurt

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Chicken, cashew and cranberry biryani

    • Serves 4
    • Easy


    We make a number of different variations of this dish in our house. Rice is an ever popular option in our house and we tend to make quite a large helping just in case it’s one of those days that you find you’ve under-catered! My kids love the excitement of finding all the different “treasures” in the rice from nuts to dried fruit and even peas on occasion!

    You can use any dried fruit in place of the cranberries if you can’t get them in your local shop!

    As usual this should serve a family of 4 (2 little kids!).

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    FInely chop the onion and fry in a large lidded pan until translucent. Add the rice and fry for a few moments. Add all of the other ingredients (except the peas). Stir briefly to loosen the rice from the bottom of the pan. Allow the fluid to come back to simmering point. Cover with foil and the pan lid and cook on the lowest heat possible on the hob for 25 minutes. Allow to stand for at least 5 minutes prior to uncovering.


    Whilst the rice is cooking, cook the peas. After the rice is cooked and has stood for at least 5 minutes, uncover and mix through the peas. Serve with coriander leaves (optional) and yogurt or home-made riata.

    Alison Lyles

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