The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 sachet
Vegetable Stock Powder
1 packet
Bengal Curry Paste
320 g
Chicken Thigh
1 sachet
Mild North Indian Spice Blend
1 packet
Currants
1
Cucumber
1 packet
baby leaves
1
Carrot
2
Garlic
1 packet
Basmati Rice
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press).
In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 3-4 minutes. Add the Bengal curry paste (see ingredients list) and garlic and cook until fragrant, 1 minute. Add the basmati rice, currants, the water, brown sugar and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to dissolve the stock then bring to the boil. Cover, reduce the heat to medium-low and simmer until the water is absorbed and the rice is tender, 18-20 minutes. TIP: Add a little extra water if the liquid is absorbed before the rice is done!
While the biryani is cooking, finely chop the cucumber. In a medium bowl, combine the cucumber, Greek yoghurt and a pinch of salt and pepper.
Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the chicken, mild North Indian spice blend, a pinch of salt and a drizzle of olive oil. Toss to coat.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 4-5 minutes. Transfer to a plate. TIP: The chicken may char a bit in the pan, this just adds to the flavour!
Once the rice is done, add the baby spinach leaves and stir through until just wilted. Stir through the spiced chicken (plus any resting juices) and the salt. TIP: Seasoning is key in this dish! Taste and season with more salt and pepper if you think it needs it.
Divide the spiced chicken biryani between bowls and top with a dollop of the cucumber raita.