Sri Lankan Biryani
with Chicken and Minty Yoghurt
- Milk
Biryani is one of the all-time great one-pot dishes. Tender meat, fresh veggies and fragrant rice, what more could you want? With minimal washing up, this Indian delight will definitely become a a family favourite!
Ingredients
1 sachet(s)
Chicken Stock Powder
300 grams
Basmati Rice
2 unit(s)
Medium Tomato
1 unit(s)
Onion
520 grams
Diced British Chicken Thigh
1 unit(s)
Garlic Clove
2 tsp
Ground Turmeric
1 unit(s)
Carrot
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
125 grams
Baby Spinach
1 pot(s)
Sri Lankan Curry Powder
1 bunch(es)
Coriander
1 bunch(es)
Mint
Not included in your delivery
650 milliliter(s)
Water for the Rice
Instructions
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).
Heat a splash of oil in a large, deep saucepan on medium-high heat. Add the chicken and season it with a pinch of salt and a good grind of 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).
Put the onion and carrot in the (now empty) pan, along with a pinch of salt and a grind of 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.
Add the water to the pan (see ingredients for amount) along with the chicken stock pot. Stir everything together and bring to the boil then put a lid on the pan and turn the heat down slightly to medium. 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.
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).
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 pepper if you feel it needs it. Serve your biryani in bowls with the minty yoghurt on top. Enjoy!
