South Asian biryani is an Indian delicacy and this one-pot wonder, is infused with spices from across India. Simply throw it all in the pot and watch the ingredients soak up the unforgettable flavours!
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1
carrot
1 packet
chicken thigh
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Mumbai spice blend
½ packet
Bengal curry paste
1 packet
Greek-style yoghurt
(Contains Milk;)
olive oil
1.75 cup
water
• Grate carrot. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, a drizzle of olive oil and a pinch of salt. • Add chicken, turning to coat.
• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate and cover to keep warm.
• Wipe out saucepan and return to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until tender, 2-3 minutes. • Add Bengal curry paste (see ingredients) and cook until fragrant, 1 minute.
• Stir in currants, basmati rice, the water and chicken stock pot, then 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, so don't peek!
• Once rice has finished cooking, stir through cooked chicken and baby spinach leaves until wilted and combined. Season to taste.
• Divide chicken and spinach biryani between bowls. • Top with Greek-style yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!