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Indian Chicken & Veggie Biryani
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Indian Chicken & Veggie Biryani

with Tamarind Chutney & Flaked Almonds

Tags:
Naturally Gluten-Free
Not Suitable for Coeliacs
Under 650kcal
Allergens:
Soy
Almond

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 Time45 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

green beans

1

chicken breast

1

basmati rice

1

vegetable stock powder

1

baby spinach leaves

1

Tamarind Chutney

(Contains Soy;)

1

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

Not included in your delivery

olive oil

water

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Nutritional Values

Energy (kJ)2712 kJ
Calories0 kcal
Fat11.9 g
of which saturates3 g
Carbohydrate86.6 g
of which sugars21.5 g
Dietary Fibre0 g
Protein45.2 g
Cholesterol0 mg
Sodium1961 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Grate carrot. • Trim and cut green beans into thirds. • Cut firm tofu (see ingredients) into 1cm pieces. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've swapped to chicken breast, cut chicken breast into 2cm chunks.

2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Transfer to a bowl and set aside.

3

• Return saucepan to high heat with a drizzle of olive oil. Cook carrot and tofu, stirring, until tender, 2-3 minutes. • Reduce heat to medium, then add Bengal curry paste (see ingredients)and Mumbai spice blend, and cook until fragrant, 1-2 minutes. • Stir in basmati rice, the water and vegetable stock powder, bring to 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Cook chicken with carrot, stirring, until tender, 3-4 minutes. Continue with step.

4

• Once rice has finished cooking, stir through green beans and baby spinach leaves, until wilted and combined. Season to taste. • Divide Indian tofu and veggie biryani between bowls. Top with tamarind chutney and Greek-style yogurt. • Sprinkle over flaked almonds to serve. Enjoy!