Mumbai Pumpkin, Chicken & Veggie Biryani
with Garlic Yoghurt & Tamarind Chutney
Get ready for a flavour explosion with our veggie-packed Biryani. Mumbai-spiced pumpkin and chicken take centre stage while Bengal currant rice is the supporting act. Top it all off with a generous drizzle of creamy yoghurt and our sweet tamarind chutney.
The quantities provided above are averages only.
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.
Ingredients
1
carrot
1 leaves
curry leaves
½ packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
garlic paste
1 bag
baby spinach leaves
1 packet
Tamarind Chutney
(Contains Soy;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken thigh
½ packet
Bengal curry paste
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1
pumpkin
Not included in your delivery
olive oil
1.75 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Pick curry leaves.
• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat and cook carrot, until tender, 2-3 minutes. • Add curry leaves and Bengal curry paste (see ingredients) and cook, until fragrant, 1-2 minutes. • Stir in currants (see ingredients), basmati rice, the water and a generous pinch of salt. 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.
• Meanwhile, cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle over Mumbai spice blend and toss to coat. • Roast until tender, 25-30 minutes. • In a medium bowl, combine chicken thigh, Mumbai spice blend and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh until browned, 2 minutes each side. Transfer chicken to lined oven tray and bake until cooked through, 8-12 minutes.
• When pumpkin has 5 minutes remaining, in a small heatproof bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Once biryani has finished cooking, stir through baby spinach leaves until wilted. Season to taste.
• Slice chicken. • Divide veggie biryani between bowls. Top with Mumbai pumpkin, chicken, garlic yoghurt and tamarind chutney. • Sprinkle over flaked almonds to serve. Enjoy!