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
1 small green pepper, diced
2 tomatoes, diced
1 bunch of spring onions, chopped
DRESSING:
90 ml/6 tbsp coconut milk
90 ml/6 tbsp plain yoghurt
1 small green chilli, finely chopped
30 ml/2 tbsp sunflower oil
10 ml/2 tsp lemon juice
20 ml/4 tsp smooth mango chutney
Salt and freshly ground black pepper
TO GARNISH:
30 ml/2 tbsp currants
30 ml/2 tbsp toasted flaked almonds
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
