- 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
| - 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
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