Coriander Chicken with Vegetable Biryani
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
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.
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.
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.
The mild, sweet biryani makes the ideal accompaniment for the spicy Indian chicken. Serve with mango chutney.