Mumbai Pumpkin, Chicken & Veggie Biryani
with Garlic Yoghurt & Tamarind Chutney
- Soy
- Almond
- Milk
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Get ready for a flavour explosion with our chicken packed Biryani. Mumbai-spiced pumpkin takes centre stage while Bengal currant rice is the supporting act. Top it all off with a generous drizzle of creamy yoghurt and our sweet tamarind chutney.
Ingredients
1
carrot
1 leaves
curry leaves
½ packet
currants
(May be present: Gluten, Wheat, Milk, Soy)
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 packet
garlic paste
1 bag
baby spinach leaves
1 packet
Tamarind Chutney
(Contains: Soy)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1
pumpkin
1 packet
chicken thigh
½ packet
Bengal curry paste
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1.66 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Pick curry leaves.
• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until tender, 2-3 minutes. • Add curry leaves and Bengal curry paste (see ingredients) and cook, until fragrant, 1-2 minutes. • Stir in currants (see ingredients), basmati rice, the water and a generous pinch of salt. • Bring to the 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, don't peek!
• Meanwhile, cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle over half of the Mumbai spice blend and toss to coat. Roast until tender, 25-30 minutes. • In a medium bowl, combine chicken thigh, Mumbai spice blend and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh until browned, 2 minutes each side. Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Peel the pumpkin if you prefer!
• When pumpkin has 5 minutes remaining, in a small heatproof bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Once biryani has finished cooking, stir through baby spinach leaves until wilted. Season to taste.
• Divide veggie biryani between bowls. • Top with Mumbai pumpkin, chicken, garlic yoghurt and tamarind chutney. • Sprinkle over flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The tamarind chutney, garlic yoghurt, Bengal curry paste, and Mumbai spice blend were frequently praised as highlights. Some found the overall flavour too bold or sweet, while others felt it was mild — adjust the chutney to a light drizzle if you prefer a more balanced result.
- Ease of prep: Most found this straightforward and quicker than expected, though several noted that cutting raw pumpkin was tricky — peeling and slicing carefully is worth the extra time.
- Suggestions: Watch the pumpkin roasting time closely, as thinner wedges can burn; some reviewers added boiled eggs, extra carrots, or more currants to personalise the dish. One reviewer noted that washing the rice may affect the water ratio, and another found reducing the water helped avoid mushy rice.
- Leftovers: Several customers enjoyed leftovers for lunch the next day, and one noted the dish kept well and was easy to take to work.
- Portions: A few found the dish not quite filling enough for two; increasing the rice quantity is an easy way to bulk it out.
