Onion Bhaji & Chicken Biryani
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Onion Bhaji & Chicken Biryani

Onion Bhaji & Chicken Biryani

Take your cooking skills to the next level!

Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. Hailing from India's street food markets, learn how to make 'bhaji', an onion-based fritter that comes to life when it crisps up in the pan. Cool everything down with a DIY coriander chutney and serve it all on a bed of rice!

Allergens:
Gluten
•Wheat
•Milk

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.

Preparation Time45 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

2 clove

Garlic

1

Brown Onion

1

Carrot

1

Tomato

1 packet

Coriander

½

Lime

1 packet

Chicken Breast

½ packet

Bengal Curry Paste

1 packet

Ginger Paste

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

½ packet

chicken stock pot

1 sachet

Mumbai spice blend

1 packet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tsp

plain flour

(Contains Gluten, Wheat;)

2 tbs

water (for the onion)

sideBannerName

Nutritional Values

Energy (kJ)3190 kJ
Calories762 kcal
Fat15.2 g
of which saturates3.1 g
Carbohydrate104.7 g
of which sugars20 g
Dietary Fibre15.1 g
Protein47.9 g
Sodium2469 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Lidded saucepan
•Large Frying Pan

Instructions

1
1

• Finely chop garlic. • Thinly slice brown onion. • Grate carrot. • Roughly chop tomato and coriander. • Slice lime into wedges.

TIP: Thinly slicing the onion helps bind the onion bhaji better!

2
2

• Heat a large saucepan over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Wipe out pan and return to high heat with a drizzle of olive oil. Add carrot and cook until tender, 2-3 minutes.

3
3

• Add Bengal curry paste (see ingredients), garlic and half of the ginger paste, and cook until fragrant, 1 minute. • Stir in jasmine rice, chicken stock pot (see ingredients) and the water (for the rice), then bring to the boil. • Cover and reduce heat to medium-low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 15 minutes. • Add cooked chicken, tomato to biryani and toss to combine.

TIP: The rice will finish cooking in its own steam so don't peek!

4
4

• While the rice is cooking, using a pestle and mortar, pound coriander (reserve a pinch for garnish), the remaining ginger paste and a pinch of sugar until your preferred consistency. • Stir in a good squeeze of lime juice, a drizzle of olive oil, and a splash of water. Season with salt and pepper. Set aside.

TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor. TIP: Add a little more water if chutney is too thick.

5
5

• In a medium bowl, combine onion, Mumbai spice blend, cornflour, the plain flour and the water (for the onion). • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of onion mixture in batches and flatten with a spatula. You should get 2-3 bhajis per person. • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper-towel lined plate and season with a pinch of salt.

TIP: Add extra olive oil between batches as needed.

6
6

• Divide chicken biryani between bowls then top with onion bhajis. Garnish with the reserved coriander. • Serve with DIY coriander chutney and Greek-style yoghurt. Enjoy!