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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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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2303 Calories from Fat 727

% Daily Value*

Total Fat 83 g127.1%

Saturated Fat 26.4 g131.8%

Trans Fat 0 g

Cholesterol 119.1 mg39.7%

Sodium 2180.2 mg90.8%

Total Carbohydrates 307 g102.3%

Dietary Fiber 36.4 g145.6%

Sugars 25.1 g

Protein 90 g180.3%

Vitamin A 71.6% Vitamin C 271.2%

Calcium 41.5% Iron 81.2%

*Based on a 2000 Calorie diet

Biryani Salad Recipe