Chicken Tikka Biryani
tbsp vegetable oil
chicken breasts (sliced)
jar Sharwood's Tikka Masala Simmer Sauce
cup basmati rice
cups of water
cup of cubed green pepper
cup of cubed red pepper
Preheat oven to 170°C / 150°C fan / 325F /
Gas Mark 3.
Heat the oil in a large, ovenproof casserole dish then fry the chicken for 3-5 minutes.
Add the peppers for a further 2 minutes.
Add the Sharwood’s Tikka Masala Simmer Sauce to the dish and simmer for 5 minutes or until the chicken is cooked through thoroughly.
In the same dish, add the rice and water. Stir thoroughly for 1 minute.
Cover with foil and bake for 45-60 minutes, until the rice is cooked.
Spoon into wraps, folding the edges up to form a Chicken Biryani Burrito.
Serve & Enjoy
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