Golden Bengali Roast Pumpkin & Chicken Biryani
with Yoghurt & Flaked Almonds
This biryani is packed full of flavours and colours, with green beans, currants and roasted pumpkin all contributing to the rainbow! Like a hug in a bowl, this warming dish is the perfect comforting meal.
This recipe is under 650kcal per serving.
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.
Ingredients
1 packet
Green Beans
2 clove
Garlic
1
pumpkin
½ packet
Bengal curry paste
1 sachet
Mumbai spice blend
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 sachet
Vegetable Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken breast
Not included in your delivery
olive oil
1.75 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Trim green beans and slice into thirds. Finely chop garlic. • Cut pumpkin into bite-sized chunks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until softened, 4-5 minutes. Transfer to a plate. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Return saucepan to medium-high heat with a drizzle of olive oil. Add Bengal curry paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.
TIP: The chicken is cooked when it is no longer pink inside.
• Add the basmati rice and currants to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• When the rice is done, add baby spinach leaves and green beans to the pilaf and stir until leaves are just wilted. Season to taste.
• Slice chicken. • Divide Bengali veggie pilaf between bowls. • Top with roasted pumpkin and chicken. • Dollop with Greek-style yoghurt. Garnish with almonds to serve. Enjoy!