Chicken Biryani using leftover chicken

This recipe is based on a recipe by Eb who writes the Easy Peasy Foodie blog.
I made a number of changes, but her spice to rice ratio is right for us. - Alexandra

1 tablespoon olive oil

1 onion sliced

1 red pepper sliced or 3 carrots sliced thin

3 cloves garlic crushed or grated

1 teaspoon chili flakes (or to taste) 

2 teaspoons cumin

3 teaspoons garam masala

2 teaspoons turmeric

14 oz cooked chicken cut and torn into 1/2-1 inch pieces

1 1/2 c basmati rice

Salt and black pepper to taste go easy on salt if you use chicken broth. 

1 13 oz can coconut milk

1 1/2 to 2 c water or chicken stock if you prefer. You may need to add more as this cooks.

3/4 c frozen peas

2 tablespoons fresh cilantro plus extra for garnish 


Put the tablespoon of olive oil and the onion and red pepper in a large frying pan or sauté pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned. I used the big diameter skillet.

Add the garlic, chili and spices and fry for 2 minutes.

Add rice, coconut milk and water or chicken broth and bring to the boil.

Put a lid on the frying pan and turn the heat to very low, simmer for 10-12 minutes or until rice is done. You can squish a couple of rice grains with your fingers to verify. Then add the chicken and frozen peas, stir and replace the lid.

Turn off heat, leave lid on for 5 minutes or more (to be sure the chicken and peas are hot through.) 

Finally stir in the 2 tablespoons of chopped fresh cilantro.

Sprinkle extra cilantro on top and serve with naan.