One-Pot Double Chicken & Spinach Biryani
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One-Pot Double Chicken & Spinach Biryani

One-Pot Double Chicken & Spinach Biryani

with Currants, Greek-Style Yoghurt & Flaked Almonds

South Asian biryani is an Indian delicacy and this one-pot wonder, is infused with spices from across India. Simply throw it all in the pot and watch the ingredients soak up the unforgettable flavours!

Allergens:
Almond
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

2 packet

chicken thigh

1 packet

currants

1 packet

basmati rice

1 packet

chicken stock pot

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 sachet

Mumbai spice blend

½ packet

Bengal curry paste

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1.75 cup

water

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Nutritional Values

Energy (kJ)3705 kJ
Fat26.3 g
of which saturates6.8 g
Carbohydrate87.3 g
of which sugars21.4 g
Protein72.4 g
Sodium2779 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid

Instructions

1
1

• Grate carrot. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt. • Add chicken, turning to coat.

2
2

• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate and cover to keep warm.

TIP: Cook chicken in batches for best results.

3
3

• Wipe out saucepan and return to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until tender, 2-3 minutes. • Add Bengal curry paste (see ingredients) and cook until fragrant, 1 minute.

4
4

• Stir in currants, basmati rice, the water and chicken stock pot, then bring to the boil. Cover and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

5
5

• Once rice has finished cooking, stir through cooked chicken and baby spinach leaves until wilted and combined. Season to taste.

6
6

• Divide chicken and veggie biryani between bowls. • Top with Greek-style yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!