Coriander Chicken With Vegetable Biryani Recipe
Servings: 4
Ingredients
- 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
Directions
- 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.
- 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.
- Stir.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 42 | 14% |
| Total Fat 4.74g | 6% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.11g | |
| Cholesterol 16mg | 5% |
| Sodium 47mg | 2% |
| Potassium 429mg | 12% |
| Total Carbs 54.66g | 15% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.35g | 4% |
| Protein 9.68g | 15% |
