Chicken Biryani
with Courgette, Carrot and Minty Chilli Yoghurt
Biryani is one of the all-time great one pot dishes. Tender chicken, fresh veggies and fragrant basmati rice, all coming together in this delicious, colourful dish. Say goodbye to soggy, stodgy rice because we’re about to show you a foolproof trick that will help you cook rice perfectly every single time. Packed with hidden veggies and bursting with flavour, it’s guaranteed to take centre stage on any table it’s served on.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Carrot
1
Medium Tomato
1
Courgette
(May contain Celery)
1
Garlic Clove
260
Diced Chicken Thigh
½
Chicken Stock Powder
1
Sri Lankan Style Curry Powder
Sri Lankan Curry Powder
150
Basmati Rice
1
Mint
1
Coriander
½
Red Chilli
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Pop your kettle on to boil. Halve, peel and thinly slice the onion into half moons. Remove the top and bottom from the carrot (no need to peel!), then halve lengthways and slice widthways. Chop the vine tomato into 1cm chunks. Remove the top and bottom from the courgette, then quarter lengthways and chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a splash of oil in a frying pan on medium-high heat. When hot, add the chicken and season with a pinch of salt and pepper. Cook until the chicken is browned, about 5-7 mins. TIP: You may need to do this in batches - you want the chicken to brown, not stew. Meanwhile, pour the boiling water (see ingredients for amount) into a measuring jug and add the stock pot. Stir to dissolve.
Add the onion and carrot to your pan of chicken, along with a little more salt and pepper. Cook over medium heat until softened, 6-7 mins. Add the tomato, Sri Lankan curry powder and garlic. Cook for 1 minute more, then stir in the basmati rice.
Pour the stock into the pan and add the courgette. Stir everything together and bring to the boil. Put a lid on the pan and turn the heat down slightly. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in their own steam.
In the meantime, pick the mint leaves from their stalks and finely chop (discard the stalks). Roughly chop the coriander (stalks and all). Halve the red chilli, deseed and finely chop. Twist it up: In a small bowl, combine the mint, coriander and chilli (go easy on the chilli if you don't like heat - you can always add more later!) with half the yoghurt.
Once the biryani is cooked season with more salt or pepper if required. Serve the kids first: spoon the biryani into bowls and top with the remaining plain yoghurt. For the adults, serve the biryani topped with the herby chilli yoghurt. Enjoy!
Look at this delicious biryani and enjoy that feeling of pride. You made this! Before you tuck in, take a moment to step back and really appreciate what you’ve achieved. Now enjoy sharing this classic dish.
