One-Pot Mumbai Chicken & Veggie Biryani
with Yoghurt & Coriander
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
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! This recipe is under 650kcal per serving.
Ingredients
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
1
Carrot
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1
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
Utensils
Cooking Steps
• Grate carrot. Thinly slice capsicum.
• In a medium bowl, combine diced 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: Chicken is cooked through when it is no longer pink inside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook carrot, capsicum and sliced leek until tender, 5-6 minutes.
• Add Bengal curry paste and cook until fragrant, 1 minute.
• To the pan, stir in currants, basmati rice, the water, brown sugar and vegetable stock powder, then bring to the boil. Cover with a lid and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat.
• Keep covered until rice is tender and 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 with salt and pepper.
• Divide chicken and veggie biryani between bowls. Top with Greek-style yoghurt.
• Tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Several reviewers found the dish a bit bland, suggesting doubling the spices for more flavour; others enjoyed the taste.
- Ease of prep: Customers appreciated the straightforward, easy-to-cook one-pot recipe, praising its simplicity and convenience.
- Suggestions: Consider marinating the chicken in spices and yoghurt first. Add more vegetables like spinach, broccoli, or cauliflower for authenticity.
- Next-day meals: Include extra yoghurt on the side; some found the provided amount insufficient.
