One-Pot Indian Chicken & Veggie Biryani
with Tamarind Chutney & Flaked Almonds
Get ready for a flavour explosion with our veggie-packed biryani. Mumbai-spiced tofu takes centre stage while our curry paste is the supporting act. Top it all off with a generous dollop 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
Green Beans
1
Chicken Breast
1
Bengal Curry Paste
1
Mumbai Spice Blend
1
White Rice
(May be present: Wheat, Gluten, Soy. )
½
Vegetable Stock Pot
1
Baby Spinach Leaves
1
Tamarind Chutney
(Contains Soy;)
1
Greek-Style Yoghurt
(Contains Milk;)
1
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
water
Nutritional Values
Cooking Steps
• Grate carrot. • Trim and cut green beans into thirds. • Cut firm tofu (see ingredients) into 1cm pieces. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Grate carrot. • Trim and cut green beans into thirds. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Transfer to a bowl and set aside.
• Return saucepan to high heat with a drizzle of olive oil. Cook carrot and tofu, stirring, until tender, 2-3 minutes. • Reduce heat to medium, then add Bengal curry paste (see ingredients)and Mumbai spice blend, and cook until fragrant, 1-2 minutes. • Stir in basmati rice, the water and vegetable stock powder, bring to 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return saucepan to high heat with a drizzle of olive oil. Cook carrot and chicken, stirring, until tender, 3-4 minutes. • Reduce heat to medium, then add Bengal curry paste (see ingredients)and Mumbai spice blend, and cook until fragrant, 1-2 minutes. • Stir in basmati rice, the water and vegetable stock powder, bring to 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! TIP: Chicken is cooked through when it is no longer pink inside!
• Once rice has finished cooking, stir through green beans and baby spinach leaves, until wilted and combined. Season to taste. • Divide Indian tofu and veggie biryani between bowls. Top with tamarind chutney and Greek-style yogurt. • Sprinkle over flaked almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Once rice has finished cooking, stir through green beans and baby spinach leaves, until wilted and combined. Season to taste. • Divide Indian chicken and veggie biryani between bowls. Top with tamarind chutney and Greek-style yogurt. • Sprinkle over flaked almonds to serve. Enjoy!