Recipe for Coriander Chicken with Vegetable Biryani 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE BIRYANI ----------------
225 gm Basmati rice, (8 oz)
4 tsp Schwartz Pilau Rice Seasoning
2 x Carrots, diced
25 gm Sultanas, (1 oz)
1 pch Schwartz Ground Cinnamon
1 x 150 gram car natural yogurt, (5 1/2 oz)
1 x Onion, finely chopped
1 x Red pepper, diced
1 x Courgette, diced
1 x Chicken stock cube
----------------- FOR THE CHICKEN ----------------
2 tbl Schwartz Medium Madras Curry Powder
1 tbl Schwartz Coriander Leaf
1 tbl Oil
2 tbl Lemon juice
Instructions:
Instructions: 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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