Chicken Tikka Biryani Burrito
tbsp vegetable oil
chicken breasts (sliced)
400g / 14oz
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.
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