[One Pot] Chicken & Veggie Biryani

Name: [One Pot] Chicken & Veggie Biryani with Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Leek; 1 sachet Coriander; 1 packet Bengal Curry Paste; 1 packet Greek-Style Yoghurt; 300 g Diced Chicken; 1 packet Basmati Rice; 1 sachet Mumbai Spice Blend; 1 Carrot; 1 packet Currants; 1 Capsicum; 1 sachet Vegetable Stock Powder; 1 drizzle olive oil; 1.75 cup water; ½ tsp brown sugar

with Yoghurt

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Bursting with flavour and pulled together in just one pot, this chicken and veggie-packed biryani will make your tastebuds sing. With a sprinkling of currants for sweetness, yoghurt for some creaminess and coriander for a sprig of freshness, you’ll be at the bottom of the bowl in no time!

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

1 sachet

Coriander

1 packet

Bengal Curry Paste

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

300 g

Diced Chicken

1 packet

Basmati Rice

1 sachet

Mumbai Spice Blend

Carrot

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat)

Capsicum

1 sachet

Vegetable Stock Powder

Not included in your delivery

1 drizzle

olive oil

1.75 cup

water

½ tsp

brown sugar

Nutrition Values

Calories634 kcal

Energy (kJ)2650 kJ

Fat11.8 g

of which saturates3.6 g

Carbohydrate85.5 g

of which sugars19.5 g

Dietary Fibre4.7 g

Protein44.4 g

Sodium937 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Grate carrot. Thinly slice capsicum. • In a medium bowl, combine chicken, Mumbai spice blend, a drizzle of olive oil and a pinch of salt.

• In a large frying pan, 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 a high heat helps keep it tender.

• Wipe out frying pan and return saucepan to medium-high heat with a drizzle of olive oil and cook carrot, capsicum and leek until tender, 5--6 minutes. • Add bengal curry paste and cook, until fragrant, 1 minute.

• To pan, stir in currants, basmati rice, the water, brown sugar 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, until combined. Season to taste.

• Divide chicken & veggie biryani between bowls. Top with yoghurt. • Tear over coriander. Enjoy!