One-Pot Chicken & Spinach Biryani
with Currants, Greek-Style Yoghurt & Flaked Almonds
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!
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.
Ingredients
1
carrot
1 packet
chicken thigh
1 packet
currants
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;)
Not included in your delivery
olive oil
1.75 cup
water
Nutritional Values
Utensils
Instructions
• 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!