Coriander Chicken With Vegetable Biryani
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Schwartz, Schwartz1 | 4 | Servings | |
INGREDIENTS
| 225 | g | Basmati rice, 8 oz |
| 4 | t | Schwartz Pilau Rice |
| Seasoning | ||
| 2 | Carrots, diced | |
| 25 | g | Sultanas, 1 oz |
| 1 | pn | Schwartz Ground Cinnamon |
| 1 | 150 gram car natural yogurt | |
| 5 1/2 oz | ||
| 1 | Onion, finely chopped | |
| 1 | Red pepper, diced | |
| 1 | Courgette, diced | |
| 1 | Chicken stock cube | |
| 2 | T | Schwartz Medium Madras Curry |
| Powder | ||
| 1 | T | Schwartz Coriander Leaf |
| 1 | T | Oil |
| 2 | T | Lemon juice |
| 4 | Chicken drumsticks, skinned | |
| and scored |
INSTRUCTIONS
Pre-heat the oven to 180C, 350F, 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 Madras 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 70
Total Fat: 7.8g
Cholesterol: 40.5mg
Sodium: 76.5mg
Potassium: 356.5mg
Carbohydrates: 9.5g
Fiber: 2.4g
Sugar: 4.9g
Protein: 8.8g