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Name: Coriander Chicken with Vegetable Biryani
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 150 gram car natural yogurt;; 1 Red pepper; diced; 25 g Sultanas; (1 oz); 1 Courgette; diced; 1 pn Schwartz Ground Cinnamon; 2 Carrots; diced; 4 ts Schwartz Pilau Rice; 225 g Basmati rice; (8 oz); 1 Onion finely chopped; 1 Chicken stock cube

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INGREDIENTS

1 150 gram car natural yogurt;
1 Red pepper; diced
25 g Sultanas; (1 oz)
1 Courgette; diced
1 pn Schwartz Ground Cinnamon
2 Carrots; diced
4 ts Schwartz Pilau Rice
225 g Basmati rice; (8 oz)
1 Onion ; finely chopped
1 Chicken stock cube

Servings

INSTRUCTIONS

MMMMM----------------------FOR THE CHICKEN--------------------------- 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 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.

NOTES

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Coriander Chicken with Vegetable Biryani

1 150 gram car natural yogurt;
1 Red pepper; diced
25 g Sultanas; (1 oz)
1 Courgette; diced
1 pn Schwartz Ground Cinnamon
2 Carrots; diced
4 ts Schwartz Pilau Rice
225 g Basmati rice; (8 oz)
1 Onion finely chopped
1 Chicken stock cube

MMMMM----------------------FOR THE CHICKEN---------------------------      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   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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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 4 servings

Calories: 13
Calories from Fat: 1 (8%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.2mg		0 %
Sodium 289.1mg		10 %
Potassium 44.6mg		1 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.4g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13

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