Fragrant Chicken Breyani
An Indian style dish with free range deboned chicken drumsticks, breyani rice, lentils and sweet rosa tomatoes served with a yoghurt & fresh coriander dressing.
| Recipe By: | Emma Morey |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Cook's Tips: | Coating the chicken in the breyani spice and letting it stand helps with flavour and tenderness. |
| Prep Time: | 10 minutes |
Ingredients
- Approx. 400 g free range deboned drumstick fillets, cut into chunks
- 20 g breyani spice
- 200 g rosa tomatoes, halved
- 250 g ready to eat breyani rice
- 30 g coriander, roughly chopped
- 150 g full cream Ayrshire plain yoghurt
- Olive oil
- salt and black pepper
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Cooking Instructions
STEP 1
Coat the chicken in the breyani spice and allow to stand for 5 - 10 minutes.
Coat the chicken in the breyani spice and allow to stand for 5 - 10 minutes.
STEP 2
Heat 2 tablespoons of olive oil in a large pan over high heat, add the sliced chicken and pan fry for 5 minutes or until golden brown.
STEP 3
Add the tomatoes and simmer for 5 - 7 minutes until reduced and thickened.
STEP 4
Stir in the rice and cook until heated through. Add half the coriander, season with salt and black pepper to taste, then mix well.
STEP 5
Mix the yoghurt with the remaining coriander, season with salt and black pepper to taste, and then mix well. Serve on the side with the breyani.
ALLERGENS
Wheat, gluten and cow's milk.
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