One-Pot 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Bengal Curry Paste
1 packet
Basmati Rice
1 sachet
Vegetable Stock Pot
1 packet
Green Beans
1 packet
Coriander
1 packet
Flaked Almonds
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Capsicum
1 sachet
Mumbai Spice Blend
330 g
Chicken Breast
1 packet
Tamarind Chutney
Cooking Steps
• Grate carrot. • Trim and cut green beans into thirds. • Cut chicken breast into 2cm chunks.
• 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.
• Return saucepan to high heat with a drizzle of olive oil. Cook carrot and chicken, stirring, until tender, 3-4 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 concentrate, 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! TIP: Chicken is cooked through when it is no longer pink inside!
• 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!
