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Sri Lankan Biryani

Sri Lankan Biryani

with Chicken, Craisins and Minty Yoghurt

Biryani is one of the all-time great one-pot dishes. Tender meat, fresh veggies and fragrant rice, all nestling favourfully together. It often contains raisins but today we're using Craisins instead. Not heard of a Craisin? It's a dried cranberry - a cranberry that's been raisinified! Since you ask - no, they're not native to Sri Lanka! But, in our book, deliciousness always trumps authenticity...

Tags:
Family Friendly
Allergens:
Milk

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.

Preparation Time35 minutes
Cooking time
DifficultyMedium

Ingredients

/ serving 4 people

8

British Chicken Thighs

1

Onion

1

Carrot

2

Vine Tomatoes

1

Garlic Clove

¾

Ground Turmeric

1.5

Sri Lankan Curry Powder

300

Basmati Rice

1

Chicken Stock Pot

80

Craisin

1

Mint

1

Greek Style Natural Yoghurt

(Contains Milk)

1

Coriander

1

Baby Spinach

Not included in your delivery

700

Water

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Nutritional information

Energy (kJ)2213 kJ
Energy (kcal)529 kcal
Fat19 g
of which saturates5 g
Carbohydrate29 g
of which sugars25 g
Protein58 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Frying Pan
Lid
Bowl

Instructions

Prep Chicken and Veg
1

Chop the chicken thigh into roughly 2cm pieces. Tip: Wash your hands, board and knife before getting on with the rest of your prep. Halve, peel and chop the onion into ½cm pieces. Peel the carrot and remove the top and bottom, cut it in half lengthways then thinly slice into half moons about ½cm wide. Chop the vine tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Brown the Chicken
2

Heat a splash of oil in a large saucepan on medium-high heat. Add the chicken and season it with a pinch of salt and a good grind of black pepper. Cook until the chicken is browned, about 5 mins. Tip: If the chicken is crowded in the pan, cook it in batches, otherwise it will stew rather than brown! Once the chicken is cooked, remove it from the pan onto a plate and set aside. Keep the pan (no need to wash).

Cook the Veggies
3

Put the onion and carrot in the (now empty) pan, along with a pinch of salt and a grind of black pepper. Cook over medium heat until softened, 6-7 mins. Then add the tomato, garlic, turmeric and Sri Lankan curry powder. Cook for 1 minute more. Next add the rice and chicken and mix well.

Assemble the Biryani
4

Add the water to the pan (amount specified in ingredient list) along with the chicken stock pot and the Craisins. Stir everything together and bring to the boil then put a lid on the pan and turn the heat down slightly. Cook for 10 mins. After this time, remove the pan from the heat and leave to rest for another 10 mins with the lid on. Tip: The rice will finish cooking in its own steam.

Mix the Yoghurt
5

In the meantime, pick the mint leaves from their stalks and chop them roughly (discard the stalks). Mix half the mint with the yoghurt. Roughly chop the coriander (stalks and all, they’ve got plenty of flavour).

Finish and Serve
6

Once your biryani has rested, take the lid off and add the spinach to the pan along with the coriander and remaining mint. Stir through to wilt the spinach, then taste and add more salt and black pepper if you feel it needs it. Serve your biryani in bowls with the minty yoghurt on top and enjoy!