This dish is an ode to the traditional breyani of South Africa, but with a twist! Flavours of fresh parsley, cumin, and whole cinnamon take it to the top of the yum scoreboard! Chicken mince is fried in this heavenly spice blend before being tossed in basmati rice. The entire dish is then dolloped with creamy tzatziki. This one is very lekker, we guarantee it!
Chicken Breyani
Chicken Breyani
with basmati rice & tzatziki
Hands on Time: 35 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Raita
- Tomato
- Tomatoes
- White Basmati Rice
- Whole Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
NICE RICE, CHEF
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
HERB STATION
Place ½ of the parsley on a chopping board along with the garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Pat dry the Chicken with paper towel. Place a pot over medium-high heat with a drizzle of oil. Once hot, add the onion, the NOMU rub, and the whole spice mix. Fry until the onion is soft, 4-5 minutes (shifting occasionally). Add the herb paste, the chicken, and a pinch of salt. Fry until fragrant, 2-3 minutes (shifting regularly). Add the rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season.
PLATE IT UP!
Dish up the fragrant breyani alongside the Tomato. Dollop over the raita and garnish with the remaining parsley. Eat and be merry, because you earned it!
NICE RICE, CHEF
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
HERB STATION
Place ½ of the parsley on a chopping board along with the garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Pat dry the Chicken with paper towel. Place a pot over medium-high heat with a drizzle of oil. Once hot, add the onion, the NOMU rub, and the whole spice mix. Fry until the onion is soft, 4-5 minutes (shifting occasionally). Add the herb paste, the chicken, and a pinch of salt. Fry until fragrant, 2-3 minutes (shifting regularly). Add the rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season.
PLATE IT UP!
Dish up the fragrant breyani alongside the Tomato. Dollop over the raita and garnish with the remaining parsley. Eat and be merry, because you earned it!
NICE RICE, CHEF
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
HERB STATION
Place ½ of the parsley on a chopping board along with the garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Pat dry the Chicken with paper towel. Place a pot over medium-high heat with a drizzle of oil. Once hot, add the onion, the NOMU rub, and the whole spice mix. Fry until the onion is soft, 5-6 minutes (shifting occasionally). Add the herb paste, the chicken, and a pinch of salt. Fry until fragrant, 3-4 minutes (shifting regularly). Add the rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season.
PLATE IT UP!
Dish up the fragrant breyani alongside the Tomato. Dollop over the raita and garnish with the remaining parsley. Eat and be merry, because you earned it!
NICE RICE, CHEF
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
HERB STATION
Place ½ of the parsley on a chopping board along with the garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Pat dry the Chicken with paper towel. Place a pot over medium-high heat with a drizzle of oil. Once hot, add the onion, the NOMU rub, and the whole spice mix. Fry until the onion is soft, 5-6 minutes (shifting occasionally). Add the herb paste, the chicken, and a pinch of salt. Fry until fragrant, 3-4 minutes (shifting regularly). Add the rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season.
PLATE IT UP!
Dish up the fragrant breyani alongside the Tomato. Dollop over the raita and garnish with the remaining parsley. Eat and be merry, because you earned it!
Frequently Asked Questions
What is the preparation time for Chicken Breyani?
The preparation time for Chicken Breyani with basmati rice & tzatziki is between 35 and 50 minutes.
What is the total time required to make Chicken Breyani with basmati rice & tzatziki?
The total time required to make Chicken Breyani with basmati rice & tzatziki is between 45 and 60 minutes.
How many servings does Chicken Breyani provide?
4 servings
What are the main ingredients in Chicken Breyani?
Chicken, Free-range Chicken Mini Fillets, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Raita, Tomato, Tomatoes, White Basmati Rice, Whole Spice Mix
What is the nutritional information of Chicken Breyani?
Calories: 688, Carbs: 104 grams, Fat: grams, Protein: 51.5 grams, Sugar: 11.5 grams, Salt: 254 grams
How do I prepare Chicken Breyani?
BIG ON FLAVOUR: Pat dry the chicken with paper towel. Place a pot over medium-high heat with a drizzle of oil. Once hot, add the onion, the NOMU rub, and the whole spice mix. Fry until the onion is soft, 4-5 minutes (shifting occasionally). Add the herb paste, the chicken, and a pinch of salt. Fry until fragrant, 2-3 minutes (shifting regularly). Add the rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season. PLATE IT UP!: Dish up the fragrant breyani alongside the tomato. Dollop over the raita and garnish with the remaining parsley. Eat and be merry, because you earned it! HERB STATION: Place ½ of the parsley on a chopping board along with the garlic. Finely chop until combined in a chunky paste. Set aside. NICE RICE, CHEF: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Chicken Breyani?
Chicken, Free-range Chicken Mini Fillets, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Raita, Tomato, Tomatoes, White Basmati Rice, Whole Spice Mix
How many calories does Chicken Breyani have?
688 calories
How much fat content does Chicken Breyani have?
grams
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