Chicken Biryani

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  120g

• Bombay Biryani Mix

  Shan

  ½ tbsp or 5g

• Mint

  Freshdirect

  ⅓ tablespoon or 1g

• Vegetable Base

  Better Than Bouillon

  ½ tsp or 3g

• Water

  Plain, clean water

  130g

• Lemon juice

  Raw

  1 tsp or 5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lightly Dried Cilantro

  Gourmet Garden

  1 tsp or 5g

• Brown rice

  Long-grain, raw

  30g

Directions

1. Soak the basmati rice in water and set aside. In a bowl, combine the chicken breast, biryani masala, lemon juice, olive oil, salt, half the mint, and half the cilantro. In a large pot or dutch oven over medium-high heat, add a splash of the broth. Cook the marinated chicken, about six to eight minutes, adding more broth as needed to prevent sticking. Drain the rice and add it to the chicken, along with the tomato, remaining broth, mint, and cilantro. Bring to a boil, then lower to a simmer and cover. Cook for 20 minutes or until the rice is cooked. Enjoy!