NEW! Chicken Biryani #RAMADAN

Ingredients:

• 1 Cup Brown Basmati Rice
• 1 Cup Plain Yoghurt
• 2 Cloves Garlic, Minced
• 1 Tbsp Fresh Ginger, Grated
• 2 tsp Curry Powder
• 1 tsp Ground Cumin
• 1 tsp Turmeric
• 1 tsp Garam Masala
• Salt And Pepper, To Taste
• 400g Skinless Chicken Breasts, Cut Into Chunks
• 1 Tbsp Olive Oil
• 1 Onion, Diced
• 2 Bell Peppers, Diced
• 1 Tin Lentils (400 g)
• 100 g Baby Spinach

Instructions:

1. Rinse the brown basmati rice and cook according to package instructions until just tender. Drain and set aside.
2. In a bowl, mix the yoghurt with the garlic, ginger, spices, salt and pepper, then add the chicken and coat well. Set aside to marinate for at least 15-30 minutes.
3. Heat the olive oil in a large pan and sauté the onion until soft.
4. Add the marinated chicken and cook until lightly browned, then simmer until the chicken is cooked through. Add the diced peppers and cook until just tender.
5. Fold in the cooked rice and lentils, then stir through the fresh spinach and allow it to wilt before serving.

Nutrition Nugget:

Pump up the fibre in this traditional dish by using brown basmati rice (or even normal brown rice) and lentils. Swap chicken for other protein like fish, legumes or lean lamb (fat removed).