Simple enough for mid-week but just as good as the slow-cooked kind, this chicken biryani ticks all the right boxes to be fast-tracked to the family favourites rotation. It’s loaded with flavour and laced with the goodness of Nutra Organics’ Turmeric Chicken Bone Broth. Specially blended to support gut health and your immune system, it contains curcumin, zinc and B vitamins. But theirs isn’t just any turmeric. They’ve sourced the highest quality with maximum potency to ensure each spoonful is packed with turmeric’s golden goodness. The perfect addition to ensure this Indian-cuisine favourite is loaded with the good stuff.

Ingredients

4 chicken thigh
2 tbsp Chicken Bone Broth Turmeric
2 tsp cumin
2 tsp salt
2 tsp pepper
2 tsp smoked paprika
2 tsp garam masala
1 cinnamon stick
3 cardamon pods
2 onion sliced
4 cloves garlic, diced
1 tbsp grated ginger
1 lemon
2 ½ cups boiling water
1 ½ cups basmati rice
Olive oil
½ a cauliflower broken into florets

(Optional to serve)

Flaked almonds
Toasted coconut
Yoghurt
Coriander

Method

Preheat the oven to 200 degrees.
Heat a large pan over medium heat. Add cumin, smoked paprika and garam masala. Toast for a few seconds until fragrant, tip spices into a bowl then add salt and pepper to the bowl and stir to combine. Remove pan from heat.
Using half of the spice mixture, season the chicken thigh on both sides.
Bring the pan back to heat, add olive oil, then add the onions, garlic and ginger to the pan, cook for 4 minutes, then move it all to the side of the pan.
Add the chicken and turn so that both sides are golden brown, then set aside.
Add the cauliflower, spices, rice, cardamon, cinnamon stick, chicken bone broth and 2.5 cups boiling water, stir then nestle the chicken thighs back in to the pot.
Cover with a lid or tin foil and cook in the oven for 20 minutes.
Remove from the oven, test to ensure the rice is cooked through.
Season if needed, serve with toasted almonds, yogurt, coriander and finish with freshly squeezed lemon juice.