[One Pot] Chicken & Veggie Biryani
with Yoghurt
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
1 sachet
Vegetable Stock Pot
1 packet
Leek
1 sachet
Coriander
1 packet
Bengal Curry Paste
1 packet
Currants
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
300 g
Diced Chicken
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1
Carrot
Nutrition Values
Cooking Steps
• Grate carrot. Thinly slice leek. • 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, and leek until tender, 4-5 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!
