Prepare your tastebuds for a magical journey with this hearty chicken biryani. The deep Mumbai spice blend infused into the basmati rice is beautifully complemented by a cooling yoghurt and a scattering of sweet currants. Loaded with these rich tastes of India, the whole family will be transported to a world of flavour!
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.
1 packet
chicken breast
1 packet
garlic paste
1
carrot
1 bag
green beans
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Mumbai spice blend
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Olive Oil
1.5 cup
boiling water
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Remove chicken from the heat.
• Meanwhile, cut carrot into bite-sized chunks. Trim and halve green beans. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In the last 10-15 minutes add green beans to the tray and roast.
• Add basmati rice, Mumbai spice blend (see ingredients), beef-style stock powder and the boiling water (11/2 for 2 people / 3 cups for 4 people) to a baking dish. Stir to combine. • Cover tightly with foil, and bake until rice is cooked and liquid is absorbed, 25-30 minutes. • When the rice is cooked, add roasted veggies, cooked chicken and baby spinach leaves to the rice and stir to combine. Season to taste.
• Divide oven baked chicken biryani between bowls. Top with Greek-style yoghurt and sprinkle over flaked almonds. Enjoy!