Chicken and Veggie Biryani
with Yogurt Sauce
Ingredients: Chicken breast tenders • Carrot • Basmati rice • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Green peas • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
320 g
Chicken Breast Tenders
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
6 tbsp
Yogurt Sauce
(Contains: Milk)
6 g
Dal Spice Blend
(May contain traces of: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
56 g
Green Peas
1 unit(s)
Carrot
7 g
Cilantro
¾ cup
Basmati Rice
(May contain traces of: Milk, Soy, Sulphites, Wheat, Tree nuts, Sesame, Mustard, Peanuts, Egg, Crustaceans, Fish)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Reserve half the yogurt in a small bowl, then set aside.
- To a large bowl, add remaining yogurt, half the Dal Spice Blend, 2 tbsp (4 tbsp) water .
- Pat chicken dry with paper towels. Cut each tender in half. Add chicken to the large bowl with the yogurt marinade. Toss to coat, then set aside.
- 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 (4 tbsp) butter, then swirl the pot until melted.
- Add rice and remaining Dal Spice Blend. Cook for 30 sec, stirring often, until rice is coated.
- Add carrots, broth concentrate, half the crispy shallots and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, sprinkle peas over rice.
- Arrange chicken on top.
- Cover and cook for 14- 16 min, until rice is tender and liquid is absorbed and chicken is cooked through.**
- Remove the pot from heat.
- Set aside for 5 min, still covered.
- Fluff biryani with a fork.
- Divide biryani between bowls.
- Sprinkle with cilantro and crispy shallots.
- Serve remaining yogurt sauce alongside.
