eCook Meal
Temptations Minty Chicken Breyani
with brown basmati, yoghurt & a unique blend of 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.
Serving guide
Choose your portion size.
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…)
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…)
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…)
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…)
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R222.12
for 4 servings · R55.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Brown Basmati Rice needs 400 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Fresh Mint needs 20 gFresh Mint 20 g 20 g at R14.99 · 100% of packR14.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Whole Spices needs 15 mlSpice for Rice 65 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Temptations Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Chilli, Fresh Coriander, Fresh Mint, Garlic, Lentils, Onion, Temptations Spice Blend, Whole Spices, Yoghurt
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?
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. 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…) 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. 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. 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.
What should be prepared from my kitchen to make Temptations Minty Chicken Breyani?
Brown Basmati Rice, Chicken, Chicken Breast, Chilli, Fresh Coriander, Fresh Mint, Garlic, Lentils, Onion, Temptations Spice Blend, Whole Spices, Yoghurt
How many calories does Temptations Minty Chicken Breyani have?
calories
How much fat content does Temptations Minty Chicken Breyani have?
grams