basmati

Chicken Biryani

1 Comment

This is one of the easiest ways of making a delicious and syn free biryani. If you don’t use Fry Light you can replace it with oil and just syn accordingly. You can also use any other brand of Biryani masala, I love the Laziza brand plus it is syn free!

Chicken Biryani

Chicken Biryani

Serves: 6

Syns: FREE

Time Taken: 60-90 minutes

Difficulty: Easy

Ingredients

  • 4 onions, finely chopped
  • 4 tomatoes, chopped
  • 750g chicken breast, cubed
  • 1/2 packet Laziza Chicken Biryani mix (use more if you prefer spicier, I keep it mild so the kids can eat it too)
  • 2 cups of basmati rice
  • Yellow food colouring
  • 1/2 bunch each of fresh mint and coriander leaves, finely chopped (optional)
  • Fry Light

Method

Spray lots of Fry Light in a pan and add the onions. Cook them on a moderate-high heat until golden brown. Add boiling water to the onions to stop them sticking to the bottom of the pan as needed. Keep stirring, this should take around 20-30 minutes.

Onions

Onions

Add the chicken, tomatoes and the spice mix and cook for a further 5-10 minutes until the tomatoes have softened and the chicken is no longer pink.

Chicken, tomatoes and spice mix

Chicken, tomatoes and spice mix

Lower the heat, cover the pan and cook for 20 minutes.

Meanwhile, cook the rice. Add the rice to double the quantity of boiling salted water and cook till half done, around 8 minutes. Drain the water, rinse it in cold water and set aside till needed.

Once the chicken is cooked you can start to layer it with the rice. Use the pan you’ve used to cook the rice and add a third of the rice to the bottom of the pan. Top it with half of the chicken, then rice again, chicken, and finish off with a layer of rice reserving some to mix with the food colouring to add colour to the rice. Add the mint and coriander if using at this stage.

Cover the pan and cook the biryani on a low heat for 30 minutes.

 

 

Kheema Pilau

4 Comments

Another extremely easy recipe to make, courtesy of Laziza spices! It makes life so much easier when you don’t have the time to measure out individual spices! You can replace the keema (mince meat) with any other type of meat or if you are vegetarian you can use chickpeas instead.

If you don’t want to use Fry Light you can use any other type of spray oil, just remember to count the number of sprays you use so you can work out the syn values. If you prefer, you can use 1 tbsp of oil (6 syns) and divide the syns by the number of portions you make. For instance, this should feed 4 people, so if you divide 6 (syns) by the number of portions, 4 you get 1.5 syns per portion which is still well within your daily allowance.

Pilau ingredients

Pilau ingredients

Serves: 4

Syns: FREE

Time Taken: 60-75 minutes

Difficulty: Easy

Ingredients

  • 500g lean mince
  • 4 small onions, finely chopped
  • 2 small potatoes, peeled and cubed
  • handful of frozen peas
  • 2 tablespoons Laziza Yakhni Pilau Spice mix
  • 1 tsp cumin seeds
  • 4 tablespoons fat free natural yogurt
  • 1 tablespoon garam masala
  • 2 stock cubes
  • 2 cups rice
  • low calorie cooking spray

Method

Wash and soak the rice and keep it aside till needed.

Spray a pan with lots of Fry light and fry the onions in medium/high heat till they are a dark brown colour. Keep stirring your onions so they don’t burn and stick to the bottom of the pan! If you find they are starting to stick, you can add a little boiling water at a time. The browning of onions should take around 10-15 minutes.

Add the cumin seeds and fry for another couple of minutes before adding the meat and the potatoes. Fry for 5 minutes and then add the yogurt and the Laziza spice.

Let that cook on a low heat, covered for about 15 minutes or longer depending on the size of your potatoes.

Use double the amount of boiling water to the rice and add it to the meat and crumble your stock cubes in and add the garam masala. Check for seasoning, add chilli if needed.

Drain the water off the rice and place it in the pan. Once the water starts boiling again replace the lid and let it cook on low heat for about 15-20 minutes without stirring/mixing. After that time you can pick your pan up (with oven gloves!) and give the rice a good ‘shake’ while making sure the lid stays firmly on. All the water should be evaporated and it is ready to eat!

Keema Pilau

Keema Pilau