One-Pot Double Chicken & Veggie Biryani
with Yoghurt & Flaked Almonds
The South Asian biryani is an Indian delicacy, traditionally cooked in times of celebration. This Harmony Week, come together with this one-pot wonder, which is infused with spices from across India. Simply throw it all in the pot and watch the ingredients soak up the unforgettable flavours!
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
2 packet
chicken thigh
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Mumbai spice blend
½ packet
Bengal curry paste
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.75 cup
water
Nutritional Values
Utensils
Cooking Steps
• Grate carrot. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Mumbai spice blend, a drizzle of olive oil and a pinch of salt.
• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and cover to keep warm.
TIP: Cooking the chicken in batches over high heat helps keep it tender. TIP: Cook chicken in batches for best results!
• Wipe out saucepan and return to mediumhigh heat with a drizzle of olive oil and cook carrot, until tender, 2-3 minutes. • Add bengal curry paste (see ingredients) and cook, until fragrant, 1 minute.
• To pan, stir in currants, basmati rice, the water and chicken stock pot then 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.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Once rice has finished cooking, stir through cooked chicken and baby spinach leaves, until wilted and combined. Season to taste.
• Divide chicken & veggie biryani between bowls. Top with yoghurt. • Sprinkle over flaked almonds. Enjoy!