Chicken Biryani
with Minty 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.
The quantities provided above are averages only.
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. Trim the ends from the carrot (no need to peel) then halve lengthways and slice into thin half moons. Chop the vine tomato into 1cm chunks. Trim the ends from the courgette then quarter lengthways and chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).
Put a splash of oil in a large saucepan on medium-high heat. When hot, 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 5-7 mins. TIP: You may need to do this in batches - you want the chicken to brown, not stew. Meanwhile, pour boiling water (amount specified in ingredient list) into a jug and add the stock pot. Stir to dissolve.
Add the onion and carrot to your pan, along with a little more 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 and then add the rice.
Stir in the stock and add the courgette. Bring to the boil, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
In the meantime, pick the mint leaves from their stalks and finely chop (discard the stalks). Add half the mint to a small bowl and mix in the Greek Yoghurt. Roughly chop the coriander (stalks and all). 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 salt or pepper to taste. 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.
