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Coriander Chicken with Vegetable Biryani
Cook Time
1 Hour 15 Minutes
Ingredients
17
Servings
4
Coriander Chicken with Vegetable Biryani
Ingredients
For the Biryani:
225 gram (8 ounce) basmati rice
4 teaspoon Pilau Rice Seasoning
2 carrots, diced
25 gram (1 ounce) sultanas
1 pinch Cinnamon Ground
150 gram (5 1/2 ounce) carton natural yogurt
1 onion, finely chopped
1 red pepper, diced
1 courgette, diced
1 chicken stock cube
For the chicken:
2 tablespoons Medium Curry Powder
1 tablespoons Coriander Leaf
1 tablespoons oil
2 tablespoons lemon juice
4 chicken drumsticks, skinned and scored
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Cook the rice in boiling water with 2 tsp Pilau Rice Seasoning for 5 minutes. Drain. Blanch the carrots for 4-5 minutes. Drain. Mix together the remaining Pilau Rice Seasoning, sultanas, Cinnamon and yogurt. Stir in the vegetables. Transfer to an ovenproof dish. Top with the rice.
- 3 Mix the stock cube with 75ml (3 fl oz) boiling water and pour over the rice. Cover and bake for 1 hour or until the vegetables are tender. Stir.
- 4 Meanwhile, mix together the Curry Powder, Coriander Leaf, oil and lemon juice and pour over the chicken. Leave to marinate for 15 minutes. Place under a pre-heated grill for 15-20 minutes, turning occasionally, and serve with the biryani.
- 5 The mild, sweet biryani makes the ideal accompaniment for the spicy Indian chicken. Serve with mango chutney.
Nutritional Information
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