.png)
.png)
.png)
Chicken and Veggie Biryani
with DIY Cooling Cucumber Raita
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
3 tbsp
Yogurt Sauce
(Contains Milk)
1 tbsp
Dal Spice Blend
(May contain Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
113 g
Green Peas
1 unit(s)
Carrot
7 g
Cilantro
¾ cup
Basmati Rice
1 unit(s)
Chicken Broth Concentrate
Nutrition Values
Utensils
Instructions
Heat a small non-stick pan over medium heat. Meanwhile, reserve half the yogurt in a small bowl, then set aside. Add remaining yogurt, 2 tbsp water and 1/4 salt (dbl both for 4 ppl) to a large bowl. (NOTE: This is your yogurt marinade.) Pat chicken dry with paper towels. Cut each tender in half. Add chicken to the large bowl with the yogurt marinade. When the pan is hot, add Dal Spice Blend. Cook, stirring often, until fragrant, 30 sec. Transfer half the Dal Spice Blend to the large bowl with chicken, reserving the other half in the pan off heat. Flip chicken to coat.
Grate cucumber directly into the small bowl with reserved yogurt. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Finely chop cilantro.
Heat a large pot over medium-high. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add rice and reserved Dal Spice Blend. Cook, stirring often, until rice is coated, 30 sec. Add carrots, broth concentrate, half the crispy shallots, 1/8 tsp salt and 1 cup water (dbl both for 4 ppl). Bring to a boil over high.
Once boiling, sprinkle peas over rice. Arrange chicken on top, then pour yogurt marinade over chicken. Bring to a simmer. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed and chicken is cooked through, 14-16 min.** Remove the pot from heat. Set aside for 5 min, still covered.
Meanwhile, add half the cilantro to the small bowl with grated cucumber and reserved yogurt. Season with salt to taste, then stir to combine.
Fluff biryani with a fork. Divide biryani between bowls. Sprinkle with remaining cilantro and crispy shallots. Serve raita alongside.