Chicken Birany


300g Basmati Rice (washed & drained).
400g Chicken (cut in small cubes).
1 medium onion (finely chopped).
1/4 green pepper (finely chopped).
1/2 inch cube of root ginger (crushed) or use  paste.
2 cloves of garlic (crushed) or use paste.
500 ml vegetable stock or water.
2 tbsp (6tsp) Mr Huda’s Universal Curry Paste.
3tbsp Olive/Veg oil.
Optional Ingredients
2 barks of Cinnamon.
2 Bay leaves.
1/2 tsp turmeric.
2-3 Fresh chillies
(Deseeded and sliced in halves).
Fresh coriander (finely chopped).
Chicken Birany – Serves 4

 This dish is cooked with rice and can be served on its own or accompanied with a side dish with a sauce i.e. vegetable curry. To prepare this dish it is best to use a casserole type
saucepan, preferably non stick. For best results the rice needs to be washed prior to cooking.

1. Gently heat the oil in the pan andadd the prepared garlic, ginger, chillies with the Bay Leaves and Cinnamon & cook until garlic is golden.

2. Add the onion and pepper with a pinch of salt and gently cook until soft.
3. Add the turmeric and the Mr Huda’s Universal Curry paste, cook for 1-2 mins on a gentle heat.
4. Add the chicken and cook on full heat for 5-6 mins (stirring occasionally).Back on moderate heat add the Rice and cook covered for a further 5-6 mins (stirring occasionally)

5. Add the stock or water with some coriander, and on full heat bring to boil and then let it to cook on low heat (covered) for around 15-20 mins or until the rice is cooked.
Tip: If Rice gets too dry before getting cooked add few drops of water.