This stunning and warming chicken biryani with creamy coriander and mint sauce recipe is a fabulous dinner idea to serve to the whole family during the winter months.
Ingredients
1 cup thick plain yoghurt
1/2 cup mint leaves, roughly chopped
1/2 cup coriander leaves, roughly chopped
1 lemon, juiced
2 cups basmati rice
1 tablespoon vegetable oil
1 brown onion, diced
500g chicken thigh fillets, diced
375g Passage to India Biryani simmer sauce
1/3 cup sultanas
Toasted natural flaked almonds, to serve
Coriander sprigs, to serve
Method
Place 1 cup yoghurt, mint leaves and coriander leaves into a small food processor and pulse until a smooth pale green sauce forms. Transfer to a bowl. Stir through 1/4 cup lemon juice, salt and white pepper
Rinse rice until water runs clear. Place into a medium saucepan and cover with water. Place over a high heat and bring to the boil. Reduce heat to low, cover and cook for 8 minutes. Drain
Heat oil in a frying pan over a medium high heat. Add onion and chicken and cook for 8 minutes or until browned. Pour Passage to India Biryani simmer sauce over chicken and bring to the boil. Reduce heat to low and simmer for 10 minutes
Sprinkle sultanas over chicken mixture. Spoon rice evenly over chicken and sultanas. Cover with a sheet of baking paper, tucking into side of pan. Cover and cook for 10 minutes. Remove from heat and stand for 10 minutes. Sprinkle with toasted almonds. Serve with coriander & mint sauce and coriander sprigs
