Temptations Minty Chicken Breyani

Name: Temptations Minty Chicken Breyani
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brown Basmati Rice; Chicken; Free-range Chicken Breast; Free-range Chicken Breasts; Fresh Chilli; Fresh Chillies; Fresh Coriander; Fresh Mint; Garlic Clove; Garlic Cloves; Lentils; Onion; Onions; Plain Yoghurt; Temptations Spice Blend; Whole Spices

A traditional breyani, packed with flavour from fresh herbs, chilli, and a Temptations Spice Blend to take it to the top of the yum scoreboard! With tender chicken breast and fragrant lentils featuring as the main characters, supported by steamy rice.

Temptations Minty Chicken Breyani

with brown basmati, yoghurt & a unique blend of spices

4.7

47 reviews

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

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

Photo of Temptations Minty Chicken Breyani

Serves 1

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 the rinsed coriander, the grated garlic, and ½ of the mint leaves 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. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, slice into bite-sized chunks, and set aside.
TEMPER THE SPICES
Place a pot over a medium-high heat with enough oil to cover the base. Once hot, fry the Temptations Spice Blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced Onion and Whole Spices. 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.
ADD IN THE THE REST
When the spices have finished frying, stir through the drained Lentils and Chicken/" title="View all our recipes with Chicken at eCook">Chicken cubes, and fry for 3-4 minutes until the chicken is sealed but not cooked through, shifting occasionally. Lower the heat and cover with a lid for 4-5 minutes until the flavours have fully developed and the chicken is cooked through.
THE FINAL STEAM & THE FINAL MIX
Add in 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. 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 Chicken/" title="View all our recipes with Chicken at eCook">Chicken breyani. Dollop over the minty yoghurt and garnish with the remaining chilli to taste. Eat, drink, and be merry, because you earned it! (And watch out for those sneaky cardamom pods…)

Brown Basmati Rice - 100ml
Fresh Coriander - 4g
Garlic Clove - 1
Fresh Mint - 5g
Fresh Chilli - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Temptations Spice Blend - 5ml
Onion - 1
Whole Spices - 3,75ml
Lentils - 120g
Plain Yoghurt - 50ml

Download the Recipe

Serves 2

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 the rinsed coriander, the grated garlic, and ½ of the mint leaves 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. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, slice into bite-sized chunks, and set aside.
TEMPER THE SPICES
Place a large pot over a medium-high heat with enough oil to cover the base. Once hot, fry the Temptations Spice Blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced Onion and Whole Spices. 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.
ADD IN THE THE REST
When the spices have finished frying, stir through the drained Lentils and Chicken/" title="View all our recipes with Chicken at eCook">Chicken cubes, and fry for 3-4 minutes until the chicken is sealed but not cooked through, shifting occasionally. Lower the heat and cover with a lid for 4-5 minutes until the flavours have fully developed and the chicken is cooked through.
THE FINAL STEAM & THE FINAL MIX
Add in 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. 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 Chicken/" title="View all our recipes with Chicken at eCook">Chicken breyani. Dollop over the minty yoghurt and garnish with the remaining chilli to taste. Eat, drink, and be merry, because you earned it! (And watch out for those sneaky cardamom pods…)

Brown Basmati Rice - 200ml
Fresh Coriander - 8g
Garlic Cloves - 2
Fresh Mint - 10g
Fresh Chillies - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Temptations Spice Blend - 10ml
Onion - 1
Whole Spices - 7,5ml
Lentils - 240g
Plain Yoghurt - 100ml

Download the Recipe

Serves 3

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 the rinsed coriander, the grated garlic, and ½ of the mint leaves 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. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, slice into bite-sized chunks, and set aside.
TEMPER THE SPICES
Place a large pot over a medium-high heat with enough oil to cover the base. Once hot, fry the Temptations Spice Blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced Onion and Whole Spices. 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.
ADD IN THE THE REST
When the spices have finished frying, stir through the drained Lentils and Chicken/" title="View all our recipes with Chicken at eCook">Chicken cubes, and fry for 4-5 minutes until the chicken is sealed but not cooked through, shifting occasionally. Lower the heat and cover with a lid for 5-6 minutes until the flavours have fully developed and the chicken is cooked through.
THE FINAL STEAM & THE FINAL MIX
Add in the cooked rice and gently toss for 2-3 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 Chicken/" title="View all our recipes with Chicken at eCook">Chicken breyani. Dollop over the minty yoghurt and garnish with the remaining chilli to taste. Eat, drink, and be merry, because you earned it! (And watch out for those sneaky cardamom pods…)

Brown Basmati Rice - 300ml
Fresh Coriander - 12g
Garlic Cloves - 3
Fresh Mint - 15g
Fresh Chillies - 3
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Temptations Spice Blend - 15ml
Onions - 2
Whole Spices - 10ml
Lentils - 360g
Plain Yoghurt - 150ml

Download the Recipe

Serves 4

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 the rinsed coriander, the grated garlic, and ½ of the mint leaves 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. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, slice into bite-sized chunks, and set aside.
TEMPER THE SPICES
Place a large pot over a medium-high heat with enough oil to cover the base. Once hot, fry the Temptations Spice Blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced Onion and Whole Spices. 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.
ADD IN THE THE REST
When the spices have finished frying, stir through the drained Lentils and Chicken/" title="View all our recipes with Chicken at eCook">Chicken cubes, and fry for 4-5 minutes until the chicken is sealed but not cooked through, shifting occasionally. Lower the heat and cover with a lid for 5-6 minutes until the flavours have fully developed and the chicken is cooked through.
THE FINAL STEAM & THE FINAL MIX
Add in the cooked rice and gently toss for 2-3 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 Chicken/" title="View all our recipes with Chicken at eCook">Chicken breyani. Dollop over the minty yoghurt and garnish with the remaining chilli to taste. Eat, drink, and be merry, because you earned it! (And watch out for those sneaky cardamom pods…)

Brown Basmati Rice - 400ml
Fresh Coriander - 15g
Garlic Cloves - 4
Fresh Mint - 20g
Fresh Chillies - 4
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Temptations Spice Blend - 20ml
Onions - 2
Whole Spices - 15ml
Lentils - 480g
Plain Yoghurt - 200ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Temptations Minty Chicken Breyani?

The preparation time for Temptations Minty Chicken Breyani with brown basmati, yoghurt & a unique blend of spices is between 35 and 50 minutes.

What is the total time required to make Temptations Minty Chicken Breyani with brown basmati, yoghurt & a unique blend of spices?

The total time required to make Temptations Minty Chicken Breyani with brown basmati, yoghurt & a unique blend of spices is between 45 and 60 minutes.

How many servings does Temptations Minty Chicken Breyani provide?

4 servings

What are the main ingredients in Temptations Minty Chicken Breyani?

Brown Basmati Rice, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Mint, Garlic Clove, Garlic Cloves, Lentils, Onion, Onions, Plain Yoghurt, Temptations Spice Blend, Whole Spices

What is the nutritional information of Temptations Minty Chicken Breyani?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Temptations Minty Chicken Breyani?

THE FINAL STEAM & THE FINAL MIX: Add in 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. 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. 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 the rinsed coriander, the grated garlic, and ½ of the mint leaves 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. Pat the chicken dry with paper towel, slice into bite-sized chunks, and set aside. ADD IN THE THE REST: When the spices have finished frying, stir through the drained lentils and chicken cubes, and fry for 3-4 minutes until the chicken is sealed but not cooked through, shifting occasionally. Lower the heat and cover with a lid for 4-5 minutes until the flavours have fully developed and the chicken is cooked through. A MEAL TO BE PROUD OF!: Dish up a mound of fragrant chicken breyani. Dollop over the minty yoghurt and garnish with the remaining chilli to taste. Eat, drink, and be merry, because you earned it! (And watch out for those sneaky cardamom pods…) TEMPER THE SPICES: Place a large pot over a medium-high heat with enough oil to cover the base. Once hot, fry the Temptations Spice Blend for 1-2 minutes until fragrant, shifting constantly. Mix in the diced onion and whole spices. 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.