6 Servings 30 min Cook
1 Large Egg
3 Tbsp Vegetable Oil
1 Medium (2-1/2" dia) Onions
2 Tbsp Curry Powder
2 Tsp Turmeric
1 Tbsp Breyani Spice
4 Cup Chicken Stock
1 Dash Salt
1 Tsp Pepper
1 Cup White Rice
8 Breast, bone and skin removed Chicken Breast
1 Cup Lentils
25 Almond Almonds
1 Medium whole (2-3/5" dia) Tomatoes
1/3 Sprigs Fresh Cilantro
Add egg to a pan and cover with water.
Bring to a boil, remove from heat, cover, and let stand 10 minutes.
Drain, rinse, peel, and set aside.
Heat the oil in a pot and add the onion and all the spices.
Stir and brown slightly, and allow to soften.
Add the chicken or lentils and just stir through.
Add the rice and stock and simmer for about ½ hour until the rice is cooked and has absorbed all the liquid.
Taste and adjust seasoning.
Dish up and dress with the almonds, chopped tomato, boiled egg, and chopped cilantro.
