What are the main ingredients in Temptations Minty Chicken Breyani?

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

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.

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

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

Temptations Minty Chicken Breyani

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

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

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 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 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 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
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 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 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 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
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 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 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 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
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 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 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 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…)