One-Pot Chicken & Veggie Biryani
with Yoghurt & Flaked Almonds- 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
The South Asian biryani is an Indian delicacy, traditionally cooked in times of celebration. This Harmony Week, come together with this one-pot wonder, which is infused with spices from across India. Simply throw it all in the pot and watch the ingredients soak up the unforgettable flavours!
Ingredients
1
carrot
1 packet
chicken thigh
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy.)
1 packet
basmati rice
(May be present: Gluten, Wheat, Soy.)
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Soy, Peanuts, Sesame, 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
Utensils
Cooking Steps
• Grate carrot. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine Mumbai 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.
• To pan, 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 & veggie biryani between bowls. Top with Greek-style yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!
