Coriander Chicken with Vegetable Biryani

Coriander Chicken with Vegetable Biryani

Coriander Chicken with Vegetable Biryani

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
Pilau Rice Seasoning

Product Information

£ 1.96/unit,65g
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Medium Curry Powder

Product Information

£ 1.99/unit,90g
Coriander Leaf

Product Information

£ 1.83/unit,7g

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.
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