Oven-Baked Mumbai Chicken Biryani

Name: Oven-Baked Mumbai Chicken Biryani with Flaked Almonds & Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: Olive Oil; 1 packet chicken breast; 1 packet garlic paste; 1 carrot; 1 bag green beans; 1 packet basmati rice; 1 packet Mumbai spice blend; 1 sachet beef-style stock powder; 1.5 cup boiling water; 1 bag baby spinach leaves; 1 packet Greek-style yoghurt; 1 packet flaked almonds

with Flaked Almonds & Yoghurt

3.5(15)

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Calories

:

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Protein

:

43.8g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Easy Prep

Allergens:

Milk
Almond
Wheat
Gluten
Soy
May contain traces of allergens
Milk
Peanuts
Sesame
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

Olive Oil

1.5 cup

boiling water

Nutritional Values

Energy (kJ)2460 kJ

Fat11.7 g

of which saturates3.1 g

Carbohydrate73.7 g

of which sugars11.7 g

Protein43.8 g

Sodium1135 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Dish

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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.