One-Pot Indian Chicken & Veggie Biryani
with Yoghurt & Coriander- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Tonight, we’re bringing the hustle and bustle of an Indian night market to your kitchen. Perfect deep and rich Bengali paste is the inspiration for this Mumbai chicken and served with a veggie pilaf, the night markets are now in your kitchen! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Bengal Curry Paste
1
Brown Onion
1
Carrot
330 g
Chicken Breast
1 packet
Coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Cooking Steps
• Cut chicken breast into 2cm chunks.
• Heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, until just browned, 2-3 minutes. Season with salt and pepper. • Add soffritto mix, and cook, stirring, until softened, 3-4 minutes. • Add Bengal curry paste and cook, stirring, until fragrant, 1 minute.
• Add basmati rice to the saucepan and stir to coat. Add the water and brown sugar. Stir then bring to boil. • Cover with a lid or foil and reduce heat to medium-low. Cook for 12 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 15 minutes. Stir through baby spinach leaves to wilt. Season to taste.
TIP: The rice will finish cooking in its own steam so don't peek!
• Divide one-pot chicken and Bengal-spiced rice between bowls. • Dollop with Greek-style yoghurt and tear coriander over to serve. Enjoy!
