| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 225 |
g |
Basmati rice; (8 oz) |
| 4 |
ts |
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 |
tb |
Schwartz Medium Madras Curry Powder |
| 1 |
tb |
Schwartz Coriander Leaf |
| 1 |
tb |
Oil |
| 2 |
tb |
Lemon juice |
| 4 |
|
Chicken drumsticks; skinned and scored |
INSTRUCTIONS
FOR THE BIRYANI
FOR THE CHICKEN
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.
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