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Receta Coriander Chicken With Vegetable Biryani
by Global Cookbook

Coriander Chicken With Vegetable Biryani
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Ingredientes

  • 225 gm Basmati rice, (8 ounce)
  • 4 tsp Schwartz Pilau Rice Seasoning
  • 2 x Carrots, diced
  • 25 gm Sultanas, (1 ounce)
  • 1 pch Schwartz Grnd Cinnamon
  • 1 x 150 gram car natural yogurt, (5 1/2 ounce)
  • 1 x Onion, finely minced
  • 1 x Red pepper, diced
  • 1 x Courgette, diced
  • 1 x Chicken stock cube
  • 2 Tbsp. Schwartz Medium Madras Curry Pwdr
  • 1 Tbsp. Schwartz Coriander Leaf
  • 1 Tbsp. Oil
  • 2 Tbsp. Lemon juice
  • 4 x Chicken drumsticks, skinned and scored

Direcciones

  1. Pre-heat the oven to 180C, 350F, Gas Mark 4. Cook the rice in boiling water with 2 tsp Pilau Rice Seasoning for 5 min. Drain. Blanch the carrots for 4-5 min. 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.
  2. Mix the stock cube with 75ml (3 fl ounce) boiling water and pour over the rice. Cover and bake for 1 hour or possibly till the vegetables are tender.
  3. Stir.
  4. Meanwhile, mix together the Madras Curry Pwdr, Coriander Leaf, oil and lemon juice and pour over the chicken. Leave to marinate for 15 min. Place under a pre-heated grill, for 15-20 min, turning occasionally, and serve with the biryani.