Meilie Rice Breyani

Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients

 4 chicken breasts – cut in small pieces
 250 g rice
 1 onion - sliced thinly
 1 tbsp curry powder
 2 tsp turmeric
 Sunpick oil
 1 l chicken stock
 salt
 pepper
 1 sachet spice mecca breyani spice mix
Serving Suggestions
 1 boiled egg
 1 tomato – de-seeded and finely chopped
 chopped coriander
 toasted almond slivers
 ½ cup sultanas or chopped dried apricots

Method

1

Heat the Sunpick oil in a pot

2

Add onion and all the spices. Stir and  brown slightly and allow to soften

3

Add the chicken and just stir through

4

Add the rice and stock and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid

5

Taste and adjust seasoning

6

Dish up and dress with the almonds, chopped tomato, a boiled egg and chopped coriander

Ingredients

 4 chicken breasts – cut in small pieces
 250 g rice
 1 onion - sliced thinly
 1 tbsp curry powder
 2 tsp turmeric
 Sunpick oil
 1 l chicken stock
 salt
 pepper
 1 sachet spice mecca breyani spice mix
Serving Suggestions
 1 boiled egg
 1 tomato – de-seeded and finely chopped
 chopped coriander
 toasted almond slivers
 ½ cup sultanas or chopped dried apricots

Directions

1

Heat the Sunpick oil in a pot

2

Add onion and all the spices. Stir and  brown slightly and allow to soften

3

Add the chicken and just stir through

4

Add the rice and stock and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid

5

Taste and adjust seasoning

6

Dish up and dress with the almonds, chopped tomato, a boiled egg and chopped coriander

MEILIE RICE BREYANI

© Copyright 2018 SUNPICK | All Rights Reserved

© Copyright 2018 SUNPICK | All Rights Reserved