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Spiced Chicken Biryani

Spiced Chicken Biryani

with Cucumber Raita

Allergens:
Milk

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

Total35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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; )

Nutrition Values

Calories656 kcal
Energy (kJ)2750 kJ
Fat19.8 g
of which saturates7 g
Carbohydrate85.1 g
of which sugars18.1 g
Dietary Fibre6.1 g
Protein40.9 g
Sodium1890 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

1

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).

2

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!

3

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.

4

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!

5

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.

6

Divide the spiced chicken biryani between bowls and top with a dollop of the cucumber raita.

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