Quick Chicken and Ham Pasta
Chicken and ham pasta, is this a bit of you? It's quick to make and will not disappoint.
Preheat the oven to 200°C. Put the fish in a bowl with the spices and the yoghurt, toss to coat and set aside. Bring a pan of salted water to the boil, add the rice, bring to the boil and cook for 4-5 minutes then drain; at this stage you're just par-cooking the rice.
Heat the coconut oil in an ovenproof casserole pan, add the onions and fry for 5 minutes until soft. Add the ginger, garlic, tomatoes, bay leaf and mustard seeds and fry for 3-4 minutes. Remove from the heat and stir in the lemon juice. Layer the fish and rice in the pan, finishing with a layer of rice, then transfer to the oven for 20 minutes.
Serve each portion of biryani with a scattering of coriander and a portion of yoghurt, poppadoms and mango chutney.
A banging recipe from The Body Coach app!