Indian-Inspired Chicken, Chickpea and Rice Pilaf
with Yogurt Sauce and Fresh Veggie Raita
Inspired by spiced and savoury South Asian 'Biryani', this recipe aims to bring all the flavour in this more simplified method. A rich coconut broth, chicken breast, chickpeas and basmati rice are finished in the pot together before being topped with tangy yogurt sauce and fresh seasoned veggies.
Ingredients: Chicken breast • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Roma tomatoes • Basmati rice • Red onion • Spinach • Yogurt sauce (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) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Coconut Milk
1 unit(s)
Chickpeas
¾ cup
Basmati Rice
2 unit(s)
Tomato
56 g
Baby Spinach
7 g
Cilantro
1 unit(s)
Red Onion
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
1 tbsp
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 cup (2 cups) water, half the stock powder and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered. (NOTE: Rice will finish cooking and become fully tender in step 5!)
- While rice cooks, peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Cut tomatoes into 1/4-inch pieces, then season with salt and pepper.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Using a strainer, drain and rinse chickpeas.
- Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Remove from heat.
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring often, until softened and golden, 4-6 min.
- Add 1 tbsp (2 tbsp) butter, chickpeas, Indian Spice Blend, ginger-garlic puree and half the tomatoes. Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
- While chickpeas cook, fluff rice with a fork.
- Add coconut milk and remaining stock powder. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Add rice and spinach. Season with salt and pepper. Stir to combine.
- Cover and cook until liquid has absorbed and rice is tender, 3-5 min.
- Thinly slice chicken.
- Divide pilaf between plates.
- Top plates with chicken.
- Drizzle yogurt sauce over top.
- Sprinkle remaining tomatoes and cilantro over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Remove from heat.
Thinly slice chicken. Top plates with chicken.