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  • Recipe Room  »  Meat Free Chicken Biryani


    • Mixed vegetables
    • 1 box Fry’s Chicken Style Strips
    • 2 cups rice
    • ½ an onion, chopped
    • 1 tomato
    • curry leaves
    • mint
    • thyme
    • 1 tablespoon masala
    • egg-yellow food colouring, mixed with a little water
    • margarine
    • 2 green chillies
    • oil

    Meat Free Chicken Biryani


    Braise onion and tomatoes in oil. Add curry leaves, mint, some thyme and masala. After a few minutes, add the mixed vegetables and Fry’s Chicken Style Strips. Simmer until cooked through.

    Steam the rice and strain it. Add it to the curry but do not mix in. Flatten it over and around the curry.  Dig into each side with a fork and add the egg-yellow food colouring and a little margarine. Place in a medium heat oven for about fifteen minutes.

    Remove from oven and mix curry and rice until it is a nice yellow colour. Serve with a salad.

    This recipe was contributed to the Fry’s Family by Paster Rooks.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Choose bright, firm flesh tomatoes – they should give a little when squeezed but not feel soft. Try to buy tomatoes that have been stored at room temperature as these will have a stronger flavour and will be slower to break down than those stored in the fridge.

    • Tomatoes also cope well with freezing and can be stored in a resealable plastic bag in your freezer. Pop into your next tomato sauce, soup or stew as needed.

    • Keep mint in a glass of water, like a bouquet of flowers and store in your fridge wrapped in a plastic bag. Mint should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

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