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One-Pan Indian Chicken & Veggie Biryani
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One-Pan Indian Chicken & Veggie Biryani

One-Pan Indian Chicken & Veggie Biryani

with Tamarind Chutney & Flaked Almonds

Get ready for a flavour explosion with our veggie-packed biryani. Mumbai-spiced chicken takes centre stage while our curry paste is the supporting act. Top it all off with a generous dollop of creamy yoghurt and our sweet tamarind chutney.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Over 30g protein
Allergens:
Soy
Milk
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 bag

green beans

1 packet

chicken breast

½ packet

mild curry paste

1 sachet

Mumbai spice blend

1 packet

basmati rice

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Tamarind Chutney

(Contains Soy;)

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. )

Not included in your delivery

olive oil

1.75 cup

water

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Nutritional Values

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

Utensils

Saucepan
Lid

Instructions

1
1

• Grate carrot. • Trim and cut green beans into thirds. • Cut chicken breast into 2cm chunks.

2
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
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 Mild curry paste (see ingredients)and Mumbai spice blend, and cook until fragrant, 1-2 minutes. • Stir in basmati rice, the water and 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!

4
4

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