Coriander Chicken with Vegetable Biryani

Preparation

• 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.