One-Pot Indian Double Chicken & Jewelled Biryani
with Pre-Prepped Carrot, Yoghurt & Almonds
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
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 chicken, rice and veggies soak up all of the unforgettable flavours!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Bengal Curry Paste
1 sachet
Vegetable Stock Pot
660 g
Chicken Thigh
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Mumbai Spice Blend
1 packet
Coriander
1
Julienned Carrot
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
Not included in your delivery
1 drizzle
olive oil
1.75 cup
water
Utensils
Cooking Steps
• Grate carrot. Roughly chop roasted cashews. • 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 veggie biryani between bowls. • Top with Greek-style yoghurt. Tear over coriander (including stalk!). • Sprinkle over flaked cashews to serve. Enjoy!
