Chicken Biryani

PREP TIME 30 MINUTES
COOK TIME 30 MINUTES
SERVINGS 4

Ingredients

1 tbsp (15ml) KFI Tandoori cooking paste
1 tbsp (15ml) plain yogurt
½ cup (100ml) KFI Butter Chicken Sauce
2 cups chicken breast diced
1 cup basmati rice
1 tbsp (15ml) vegetable oil

Instructions

In a large bowl mix Tandoori cooking paste with yogurt.
Toss the chicken into the bowl until covered – marinate the chicken in the refrigerator for 30 minutes.
While chicken marinates, cook rice according to package instructions – once cooked, set aside covered.
Once the chicken is marinated, heat the oil in a large saucepan.
Add marinated chicken and sauté until the chicken is cooked through – about 5 minutes.
Add KFI Butter Chicken sauce to the cooked chicken and simmer for 5 minutes.
Add cooked rice to the pan, cover, and simmer for a few minutes.
Remove from heat, open the lid, and fluff the rice to create delicious layers of great-tasting chicken and rice!

Tip: For a little extra heat substitute KFI Butter Chicken sauce for new KFI Vindaloo sauce. For an even more authentic taste simmer 1 diced onion in oil and cook until translucent before adding the marinated chicken. Also, a little Kewra water added to the cooked rice brings the flavor to a whole new level!

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