Chicken and Veggie Biryani
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Chicken and Veggie Biryani

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.

Preparation Time35 minutes
Cooking Time5 minutes


serving amount

310 g

Chicken Breast Tenders

1 unit(s)

Greek Yogurt

(Contains Milk)

28 g

Crispy Shallots

(Contains Wheat)

1 unit(s)

Mini Cucumber

1 tbsp

Dal Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

¾ cup

Basmati Rice

113 g

Green Peas

1 unit(s)


1 unit(s)

Chicken Broth Concentrate

7 g



Nutrition Values

Calories660 kcal
Fat12 g
Saturated Fat5 g
Carbohydrate84 g
Sugar8 g
Dietary Fiber8 g
Protein52 g
Cholesterol135 mg
Sodium320 mg
Trans Fat0 g
Potassium1200 mg
Calcium175 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Small Non-Stick Pan
Small Bowl
Measuring Spoons
Box Grater
Large Pot
Measuring Cups



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.