Indian Eggplant, Green Bean & Chicken Biryani
with Greek Yoghurt & Mint
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 sachet
Mild North Indian Spice Blend
1 sachet
Vegetable Stock Powder
1 packet
Mild Curry Paste
(Contains: Soy; )
1 packet
Green beans
1 packet
Mint
320 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Eggplant
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
Nutrition Values
Cooking Steps
Custom Recipe: If you've added chicken breast to your meal, cut chicken into 2cm chunks.
• In a medium bowl, combine mild North Indian spice blend and a generous drizzle of olive oil. Add eggplant to the bowl and rub with spice mixture. • Place eggplant on a lined oven tray. Drizzle with more olive oil and toss to coat. • Roast until tender, 20-25 minutes.
Custom Recipe: Heat the pan and oil as above. When oil is hot, cook chicken before the green beans, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. Continue with step.
• Add basmati rice to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Custom Recipe: When the rice is done, stir through the cooked chicken along with the veggies.
• Divide green bean biryani between bowls. • Top with Indian eggplant. • Dollop with Greek-style yoghurt. Tear over mint to garnish. Enjoy!
