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Biryani Salad

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  Pilau rice 7 Ounce (200 Gram / 1 Packet)
  Diced cooked chicken 6 Ounce (175 Gram / 1 1/2 Cups)
  Canned chickpeas 15 1⁄2 Ounce, drained (430 Gram / 1 Large Can)
  Green pepper 1 Small, diced
  Tomatoes 2 , diced
  Spring onions 1 Bunch (100 gm), chopped
For dressing
  Coconut milk 90 Milliliter (6 Tablespoon)
  Plain yoghurt 90 Milliliter (6 Tablespoon)
  Green chilli 1 Small, finely chopped
  Sunflower oil 30 Milliliter (2 Tablespoon)
  Lemon juice 2 Teaspoon
  Mango chutney 4 Teaspoon (Smooth)
  Salt To Taste
  Freshly ground black pepper To Taste
  Currants 30 Milliliter (For Garnish, 2 Tablespoons)
  Toasted flaked almonds 30 Milliliter (For Garnish, 2 Tablespoons)

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.

Recipe Summary

Side Dish

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Biryani Salad Recipe