Golden Bengali Roast Pumpkin & Chicken Biryani
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Golden Bengali Roast Pumpkin & Chicken Biryani

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 for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time25 minutes


Serving amount

1 packet

Green Beans

2 clove




½ packet

Bengal curry paste

1 sachet

Mumbai spice blend

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet


1 sachet

Vegetable Stock Powder

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

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



Nutritional Values

Energy (kJ)2518 kJ
Calories602 kcal
Fat14 g
of which saturates2.7 g
Carbohydrate99.2 g
of which sugars29.5 g
Dietary Fibre19.1 g
Protein17.7 g
Sodium1637 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Pan



• 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!