Easy Chicken Breyani

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Onions

  Raw

  1 medium or 110g

• Curry powder

  Spices

  2 tbsp or 13g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Biryani Spices

  Abido Spices

  2 tsp or 5g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 tsp or 2g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Lentils

  Raw

  1 cup or 192g

• Almonds

  Nuts, raw

  25 almond or 30g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

Directions

1. Place the egg in a pan, cover with water, and bring to a boil. Remove from heat, cover, and let stand for 10 minutes. Drain, rinse, peel, and set aside.
2. Heat the vegetable oil in a pot over medium heat. Add the chopped onion and all the spices, stirring and browning slightly until the onion softens.
3. Add the chicken breast fillets or lentils and stir through the mixture.
4. Add the rice and chicken stock, then simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid. Taste and adjust seasoning with salt and pepper.
5. Serve the breyani topped with almonds, chopped tomato, boiled egg, and chopped cilantro.

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