What are the main ingredients in Minty Chicken Breyani?

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

What is the nutritional information of Minty Chicken Breyani?

Calories: 1188, Carbs: 144 grams, Fat: grams, Protein: 85.5 grams, Sugar: 12.6 grams, Salt: 585 grams

How do I prepare Minty Chicken Breyani?

A MEAL TO BE PROUD OF!: Dish up a mound of fragrant breyani and top with the roasted chicken pieces. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste) and coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods and star anise…) ROAST THE CHICKY: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 25-30 minutes until crispy. FRESH CORIANDER & MINT PASTE: Place ½ the picked coriander & mint coriander and the grated garlic on a chopping board. Add ¾ of the sliced chilli (or to taste) and finely chop until combined in a chunky paste. Place in a bowl (or a pestle and mortar if you have one) and mix in a drizzle of oil. Alternatively, you can combine these ingredients in a blender if you have one. Set aside for step 4. THE FINAL STEAM & THE FINAL MIX: Add in the cooked rice and the drained lentils and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes. On completion, there should be no liquid remaining. Finely chop the remaining mint leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside for serving. TEMPER THE SPICES: Place a large pot over a medium-high heat with enough oil to cover the base. Once hot, fry the spice blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced onion, the whole spices, and the star anise. Sauté for 4-6 minutes until the onion is soft. On completion, remove and discard the cinnamon sticks. Mix in the coriander-mint paste and a pinch of salt. Fry for another 4-5 minutes, shifting regularly. BREYANI RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.

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

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

Minty Chicken Breyani

This dish is an ode to the traditional breyani of South Africa. Flavours of fresh herbs, chilli, a spice blend, and whole cardamom and cinnamon take it to the top of the yum scoreboard! Roasted chicken pieces top basmati rice and lentils and are all dolloped with minty yoghurt and flecks of fresh chilli. Watch out for those flavoursome cardamom pods, they come with a kick!

Minty Chicken Breyani

with brown basmati, yoghurt & a spice blend

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Chicken
Free-range Chicken Pieces
Fresh Chilli
Fresh Chillies
Fresh Coriander & Mint
Garlic Clove
Garlic Cloves
Lentils
Low Fat Plain Yoghurt
Onion
Onions
Spice Blend
Star Anise
Whole Spices

From your kitchen:

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

Serves 1

ROAST THE CHICKY
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 25-30 minutes until crispy.
BREYANI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
FRESH CORIANDER & MINT PASTE
Place ½ the picked coriander & mint coriander and the grated garlic on a chopping board. Add ¾ of the sliced chilli (or to taste) and finely chop until combined in a chunky paste. Place in a bowl (or a pestle and mortar if you have one) and mix in a drizzle of oil. Alternatively, you can combine these ingredients in a blender if you have one. Set aside for step 4.
TEMPER THE SPICES
Place a pot over a medium-high heat with enough oil to cover the base. Once hot, fry the spice blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced onion, the whole spices, and the star anise. Sauté for 3-4 minutes until the onion is soft. On completion, remove and discard the cinnamon stick. Mix in the coriander-mint paste and a pinch of salt. Fry for another 3-4 minutes, shifting regularly.
THE FINAL STEAM & THE FINAL MIX
Add in the cooked rice and the drained lentils and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes. On completion, there should be no liquid remaining. Finely chop the remaining mint leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside for serving.
A MEAL TO BE PROUD OF!
Dish up a mound of fragrant breyani and top with the roasted chicken pieces. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste) and coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods and star anise…)

Free-range Chicken Pieces - 2
Brown Basmati Rice - 100ml
Fresh Coriander & Mint - 9g
Garlic Clove - 1
Fresh Chilli - 1
Spice Blend - 10ml
Onion - 1
Whole Spices - 3,75ml
Star Anise - 1
Lentils - 120g
Low Fat Plain Yoghurt - 50ml

Download the Recipe

Serves 2

ROAST THE CHICKY
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 25-30 minutes until crispy.
BREYANI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
FRESH CORIANDER & MINT PASTE
Place ½ the picked coriander & mint coriander and the grated garlic on a chopping board. Add ¾ of the sliced chilli (or to taste) and finely chop until combined in a chunky paste. Place in a bowl (or a pestle and mortar if you have one) and mix in a drizzle of oil. Alternatively, you can combine these ingredients in a blender if you have one. Set aside for step 4.
TEMPER THE SPICES
Place a large pot over a medium-high heat with enough oil to cover the base. Once hot, fry the spice blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced onion, the whole spices, and the star anise. Sauté for 4-6 minutes until the onion is soft. On completion, remove and discard the cinnamon sticks. Mix in the coriander-mint paste and a pinch of salt. Fry for another 4-5 minutes, shifting regularly.
THE FINAL STEAM & THE FINAL MIX
Add in the cooked rice and the drained lentils and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes. On completion, there should be no liquid remaining. Finely chop the remaining mint leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside for serving.
A MEAL TO BE PROUD OF!
Dish up a mound of fragrant breyani and top with the roasted chicken pieces. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste) and coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods and star anise…)

Free-range Chicken Pieces - 4
Brown Basmati Rice - 200ml
Fresh Coriander & Mint - 18g
Garlic Cloves - 2
Fresh Chillies - 2
Spice Blend - 20ml
Onion - 1
Whole Spices - 7,5ml
Star Anise - 2
Lentils - 240g
Low Fat Plain Yoghurt - 100ml

Download the Recipe

Serves 3

ROAST THE CHICKY
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until crispy.
BREYANI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
FRESH CORIANDER & MINT PASTE
Place ½ the picked coriander & mint coriander and the grated garlic on a chopping board. Add ¾ of the sliced chilli (or to taste) and finely chop until combined in a chunky paste. Place in a bowl (or a pestle and mortar if you have one) and mix in a drizzle of oil. Alternatively, you can combine these ingredients in a blender if you have one. Set aside for step 4.
TEMPER THE SPICES
Place a large pot over a medium-high heat with enough oil to cover the base. Once hot, fry the spice blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced onion, the whole spices, and the star anise. Sauté for 4-6 minutes until the onion is soft. On completion, remove and discard the cinnamon sticks. Mix in the coriander-mint paste and a pinch of salt. Fry for another 5-6 minutes, shifting regularly.
THE FINAL STEAM & THE FINAL MIX
Add in the cooked rice and the drained lentils and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes. On completion, there should be no liquid remaining. Finely chop the remaining mint leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside for serving.
A MEAL TO BE PROUD OF!
Dish up a mound of fragrant breyani and top with the roasted chicken pieces. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste) and coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods and star anise…)

Free-range Chicken Pieces - 6
Brown Basmati Rice - 300ml
Fresh Coriander & Mint - 27g
Garlic Cloves - 3
Fresh Chillies - 3
Spice Blend - 30ml
Onions - 2
Whole Spices - 10ml
Star Anise - 3
Lentils - 360g
Low Fat Plain Yoghurt - 150ml

Download the Recipe

Serves 4

ROAST THE CHICKY
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until crispy.
BREYANI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
FRESH CORIANDER & MINT PASTE
Place ½ the picked coriander & mint coriander and the grated garlic on a chopping board. Add ¾ of the sliced chilli (or to taste) and finely chop until combined in a chunky paste. Place in a bowl (or a pestle and mortar if you have one) and mix in a drizzle of oil. Alternatively, you can combine these ingredients in a blender if you have one. Set aside for step 4.
TEMPER THE SPICES
Place a large pot over a medium-high heat with enough oil to cover the base. Once hot, fry the spice blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced onion, the whole spices, and the star anise. Sauté for 6-8 minutes until the onion is soft. On completion, remove and discard the cinnamon sticks. Mix in the coriander-mint paste and a pinch of salt. Fry for another 6-7 minutes, shifting regularly.
THE FINAL STEAM & THE FINAL MIX
Add in the cooked rice and the drained lentils and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes. On completion, there should be no liquid remaining. Finely chop the remaining mint leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside for serving.
A MEAL TO BE PROUD OF!
Dish up a mound of fragrant breyani and top with the roasted chicken pieces. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste) and coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods and star anise…)