What is the preparation time for Easy Chicken Breyani?

The preparation time for Easy Chicken Breyani with a herby yoghurt is between 30 and 50 minutes.

What is the total time required to make Easy Chicken Breyani with a herby yoghurt?

The total time required to make Easy Chicken Breyani with a herby yoghurt is between 35 and 55 minutes.

What are the main ingredients in Easy Chicken Breyani?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Easy Chicken Breyani?

Calories: 589, Carbs: 85 grams, Fat: grams, Protein: 47.4 grams, Sugar: 7.6 grams, Salt: 686 grams

How do I prepare Easy Chicken Breyani?

READY THE RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. CORIANDER YOGHURT: Finely chop the remaining coriander and place in a bowl with the yoghurt. Mix until combined and season. PLATE IT UP!: Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby yoghurt. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.) SOME PREP: Place ½ the coriander and the grated garlic on a chopping board. Finely chop to form a chunky paste. Set aside. DELICIOUS BREYANI: Add the cooked rice to the pot with the chicken mix and gently toss, 1-2 minutes. Remove from the heat, cover, and set aside to dry out for 10 minutes. There should be no liquid remaining. Remove and discard the cinnamon stick. Season. FRYING TIME: Place a pot over medium-high heat with a drizzle of oil. Once hot, fry the diced onion, the NOMU rub, and the whole spice mix until the onion is soft and translucent, 4-5 minutes (shifting occasionally). Add the coriander paste, the chicken chunks, a knob of butter, and seasoning. Fry until fragrant, 2-3 minutes (shifting regularly).

What should be prepared from my kitchen to make Easy Chicken Breyani?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Easy Chicken Breyani

Name: Easy Chicken Breyani
Prep time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Let’s heat up the kitchen with a mouthwatering chicken breyani, featuring a delectable whole spice mix. Complemented with brown basmati rice for substance, sided with a refreshing coriander yoghurt for balance, and finished with diced tomato for that sweet-tangy flavour.

Easy Chicken Breyani

with a herby yoghurt

Hands on Time: 30 - 50 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Chicken
Free-range Chicken Mini Fillets
Fresh Coriander
Garlic Clove
Garlic Cloves
Low Fat Plain Yoghurt
Low Fat Yoghurt Plain
NOMU Indian Rub
Onion
Onions
Tomato
Tomatoes
Whole Spices

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

READY THE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SOME PREP
Place ½ the coriander and the grated garlic on a chopping board. Finely chop to form a chunky paste. Set aside.
FRYING TIME
Place a pot over medium-high heat with a drizzle of oil. Once hot, fry the diced onion, the NOMU rub, and the whole spice mix until the onion is soft and translucent, 4-5 minutes (shifting occasionally). Add the coriander paste, the chicken chunks, a knob of butter, and seasoning. Fry until fragrant, 2-3 minutes (shifting regularly).
DELICIOUS BREYANI
Add the cooked rice to the pot with the chicken mix and gently toss, 1-2 minutes. Remove from the heat, cover, and set aside to dry out for 10 minutes. There should be no liquid remaining. Remove and discard the cinnamon stick. Season.
CORIANDER YOGHURT
Finely chop the remaining coriander and place in a bowl with the yoghurt. Mix until combined and season.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby yoghurt. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.)

Brown Basmati Rice - 100ml
Fresh Coriander - 3g
Garlic Clove - 1
Onion - 1
NOMU Indian Rub - 15ml
Whole Spices - 2,5ml
Free-range Chicken Mini Fillets - 150g
Low Fat Plain Yoghurt - 40ml
Tomato - 1

Download the Recipe

Serves 2

READY THE RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SOME PREP
Place ½ the coriander and the grated garlic on a chopping board. Finely chop to form a chunky paste. Set aside.
FRYING TIME
Place a pot over medium-high heat with a drizzle of oil. Once hot, fry the diced onion, the NOMU rub, and the whole spice mix until the onion is soft and translucent, 4-5 minutes (shifting occasionally). Add the coriander paste, the chicken chunks, a knob of butter, and seasoning. Fry until fragrant, 2-3 minutes (shifting regularly).
DELICIOUS BREYANI
Add the cooked rice to the pot with the chicken mix and gently toss, 1-2 minutes. Remove from the heat, cover, and set aside to dry out for 10 minutes. There should be no liquid remaining. Remove and discard the cinnamon stick. Season.
CORIANDER YOGHURT
Finely chop the remaining coriander and place in a bowl with the yoghurt. Mix until combined and season.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby yoghurt. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.)

Brown Basmati Rice - 200ml
Fresh Coriander - 5g
Garlic Clove - 1
Onion - 1
NOMU Indian Rub - 30ml
Whole Spices - 5ml
Free-range Chicken Mini Fillets - 300g
Low Fat Plain Yoghurt - 80ml
Tomato - 1

Download the Recipe

Serves 3

READY THE RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SOME PREP
Place ½ the coriander and the grated garlic on a chopping board. Finely chop to form a chunky paste. Set aside.
FRYING TIME
Place a pot over medium-high heat with a drizzle of oil. Once hot, fry the diced onion, the NOMU rub, and the whole spice mix until the onion is soft and translucent, 5-6 minutes (shifting occasionally). Add the coriander paste, the chicken chunks, a knob of butter, and seasoning. Fry until fragrant, 3-4 minutes (shifting regularly).
DELICIOUS BREYANI
Add the cooked rice to the pot with the chicken mix and gently toss, 1-2 minutes. Remove from the heat, cover, and set aside to dry out for 10 minutes. There should be no liquid remaining. Remove and discard the cinnamon stick. Season.
CORIANDER YOGHURT
Finely chop the remaining coriander and place in a bowl with the yoghurt. Mix until combined and season.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby yoghurt. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.)

Brown Basmati Rice - 300ml
Fresh Coriander - 8g
Garlic Cloves - 2
Onions - 2
NOMU Indian Rub - 45ml
Whole Spices - 7,5ml
Free-range Chicken Mini Fillets - 450g
Low Fat Yoghurt Plain - 1
Tomatoes - 2

Download the Recipe

Serves 4

READY THE RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SOME PREP
Place ½ the coriander and the grated garlic on a chopping board. Finely chop to form a chunky paste. Set aside.
FRYING TIME
Place a pot over medium-high heat with a drizzle of oil. Once hot, fry the diced onion, the NOMU rub, and the whole spice mix until the onion is soft and translucent, 5-6 minutes (shifting occasionally). Add the coriander paste, the chicken chunks, a knob of butter, and seasoning. Fry until fragrant, 3-4 minutes (shifting regularly).
DELICIOUS BREYANI
Add the cooked rice to the pot with the chicken mix and gently toss, 1-2 minutes. Remove from the heat, cover, and set aside to dry out for 10 minutes. There should be no liquid remaining. Remove and discard the cinnamon stick. Season.
CORIANDER YOGHURT
Finely chop the remaining coriander and place in a bowl with the yoghurt. Mix until combined and season.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby yoghurt. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.)