This dish is an ode to the traditional breyani of South Africa, but with a twist! Flavours of fresh coriander, cumin, and whole cardamom & cinnamon take it to the top of the yum scoreboard! Chicken pieces are fried in this heavenly spice blend before being tossed in basmati rice. The entire dish is then dolloped with creamy raita. This one is very lekker, we guarantee it!
Chicken Breyani
Chicken Breyani
with brown basmati rice & raita
Hands on Time: 35 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- NOMU Indian Rub
- Onion
- Onions
- Raita
- Tomato
- Tomatoes
- Whole Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
NICE RICE, CHEF!
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HERB STATION
Rinse the coriander. Place ½ of the coriander on a chopping board along with the grated garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion, the NOMU rub, and the whole spice mix. Fry until the onion is soft, 4-5 minutes (shifting occasionally). Add the coriander paste, the chicken pieces, and a pinch of salt. Fry until fragrant, 2-3 minutes (shifting regularly). Add the cooked 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.
FRESH DIP
Finely chop ½ of the remaining coriander and place in a bowl with the raita and seasoning. Mix until combined.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby raita and garnish with the remaining coriander. 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 Spice Mix - 2,5ml
Free-range Chicken Mini Fillets - 150g
Raita - 50ml
Tomato - 1
NICE RICE, CHEF!
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HERB STATION
Rinse the coriander. Place ½ of the coriander on a chopping board along with the grated garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion, the NOMU rub, and the whole spice mix. Fry until the onion is soft, 4-5 minutes (shifting occasionally). Add the coriander paste, the chicken pieces, and a pinch of salt. Fry until fragrant, 2-3 minutes (shifting regularly). Add the cooked 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.
FRESH DIP
Finely chop ½ of the remaining coriander and place in a bowl with the raita and seasoning. Mix until combined.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby raita and garnish with the remaining coriander. 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 Spice Mix - 5ml
Free-range Chicken Mini Fillets - 300g
Raita - 100ml
Tomato - 1
NICE RICE, CHEF!
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HERB STATION
Rinse the coriander. Place ½ of the coriander on a chopping board along with the grated garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion, the NOMU rub, and the whole spice mix. Fry until the onion is soft, 5-6 minutes (shifting occasionally). Add the coriander paste, the chicken pieces, and a pinch of salt. Fry until fragrant, 3-4 minutes (shifting regularly). Add the cooked 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.
FRESH DIP
Finely chop ½ of the remaining coriander and place in a bowl with the raita and seasoning. Mix until combined.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby raita and garnish with the remaining coriander. 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 Spice Mix - 7,5ml
Free-range Chicken Mini Fillets - 450g
Raita - 150ml
Tomatoes - 2
NICE RICE, CHEF!
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HERB STATION
Rinse the coriander. Place ½ of the coriander on a chopping board along with the grated garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion, the NOMU rub, and the whole spice mix. Fry until the onion is soft, 5-6 minutes (shifting occasionally). Add the coriander paste, the chicken pieces, and a pinch of salt. Fry until fragrant, 3-4 minutes (shifting regularly). Add the cooked 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.
FRESH DIP
Finely chop ½ of the remaining coriander and place in a bowl with the raita and seasoning. Mix until combined.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby raita and garnish with the remaining coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.)
Brown Basmati Rice - 400ml
Fresh Coriander - 10g
Garlic Cloves - 2
Onions - 2
NOMU Indian Rub - 60ml
Whole Spice Mix - 10ml
Free-range Chicken Mini Fillets - 600g
Raita - 200ml
Tomatoes - 2
Woolies Products in this dish
