Biryani Salad Recipe
Ingredients
| 200 g/7 oz/1 packet of pilau rice | ||
| 175 g/6 oz/1 1/2 cups cooked chicken, diced | ||
| 430 g/15 1/2 oz/1 large can of chick peas, drained | ||
| Green pepper | 1 Small, diced | |
| Tomatoes | 2 , diced | |
| Spring onions | 1 Bunch (100gm), chopped | |
| 90 ml/6 tbsp coconut milk | ||
| 90 ml/6 tbsp plain yoghurt | ||
| Green chilli | 1 Small, finely chopped (DRESSING:) | |
| 30 ml/2 tbsp sunflower oil | ||
| 10 ml/2 tsp lemon juice | ||
| 20 ml/4 tsp smooth mango chutney | ||
| Ground black pepper | 1 To taste (DRESSING:) | |
| 30 ml/2 tbsp currants | ||
| 30 ml/2 tbsp toasted flaked almonds | ||
| Salt | To Taste | |
Directions
Cook the rice according to the packet directions.
Drain, rinse with cold water and drain again.
Leave to cool.
Place in a salad bowl and add the remaining ingredients.
Toss gently.
Whisk the dressing ingredients together with a little salt and pepper.
Pour over the salad and toss gently.
Turn into serving bowls and garnish each with a sprinkling of currants and toasted almonds.
Drain, rinse with cold water and drain again.
Leave to cool.
Place in a salad bowl and add the remaining ingredients.
Toss gently.
Whisk the dressing ingredients together with a little salt and pepper.
Pour over the salad and toss gently.
Turn into serving bowls and garnish each with a sprinkling of currants and toasted almonds.
Chef
