Coriander Chicken with Vegetable Biryani

For the Biryani:
225g (8oz) basmati rice
4 tsp Schwartz Pilau Rice Seasoning
2 carrots, diced
25g (1oz) sultanas
1 pinch Schwartz Cinnamon Ground
150g (5 1/2oz) carton natural yogurt
1 onion, finely chopped
1 red pepper, diced
1 courgette, diced
1 chicken stock cube


For the chicken:
2 tbs Schwartz Medium Curry Powder
1 tbs Schwartz Coriander Leaf
1 tbs oil
2 tbs lemon juice
4 chicken drumsticks, skinned and scored

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

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.



STEP 3

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.



STEP 4

Meanwhile, mix together the 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.



STEP 5

The mild, sweet biryani makes the ideal accompaniment for the spicy Indian chicken. Serve with mango chutney.