Leftover Chicken Biryani

 Yummy, fast, simple, warm and comforting Indian dish. I used leftover rice to use up my leftovers from Diwali last week. 

1 TBSP olive oil

1 small-medium onion sliced (from end to end)

1 red pepper sliced

3 cloves garlic, crushed

2 tsp cumin

3 tsp garam masala (could do with 2.5)

2 tsp turmeric

1 tsp kosher salt

400 grams cooked chicken shredded, picked, cut up

300 g basmati rice (uncooked 1.25 cups uncooked)  (I used about 3 cups cooked)

1 can coconut milk

200 ml water (if using uncooked rice)

100 grams frozen peas

2 Tbsp chopped up cilantro (I was out so I used a bit of dried.)

Put the olive oil in a dutch oven pot or big skillet with a lid over medium low heat. Sauté the onion and red pepper with the lid on for about 3 minutes until softened but not brown. 

Add the garlic, spices and cook for 2 minutes. 

Add the chicken, rice and stir to coat the chicken and rice in the spices. Add coconut milk, water if needed and bring to boil

Put lid on and turn heat down. Simmer 10 minutes or so. Add frozen peas, stir. Replace lid

Cook about 5 more minutes until rice is done. If it sticks add some extra water. 

Season with salt as needed. 

Sprinkle cilantro on top. We serve it by itself but can also add naan, chapati, or chutneys. 

via: https://www.easypeasyfoodie.com/leftover-roast-chicken-biryani/#wprm-recipe-container-9755