Nutritionist's Pick: Indian Chicken Biryani
with Chickpeas, Raisins and Cilantro- Mustard
- Gluten
- Wheat
- May contain traces of allergens
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Sulphites
- Soy
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken breasts • Coconut milk (coconut extract, water) • Basmati rice • Yellow onion • Roma tomato • Raisins (raisins, sunflower oil and/or cotton oil) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro • Golden turmeric spice blend (spices, salt, garlic powder, onion powder, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
½ unit(s)
Chickpeas
(May be present: Gluten, Wheat)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
½ unit(s)
Yellow Onion
1 unit(s)
Tomato
7 g
Cilantro
½ unit(s)
Coconut Milk
28 g
Sultana Raisins
(May be present: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
2 g
Golden Turmeric Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
½ tbsp
Butter*
0.13 tsp
Sugar*
3 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Preheat the oven to 425°F. Wash and dry all produce.
- Drain and rinse half the chickpeas (use all for 4 servings), then pat dry with paper towels.
- To a parchment-lined baking sheet, add chickpeas, half the Indian Spice Blend and 1 1/2 tsp (3 tsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 22 - 25 min, stirring halfway through, until golden and crispy.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To a medium pot, add half the coconut milk (use all for 4 servings), half the Golden Turmeric Spice Blend (use all for 4 servings) and 3/4 cup (1 1/2 cups) warm water. Bring to a simmer over high.
- Add rice, 1/8 tsp (1/4 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir, then reduce heat to low. Cover and cook for 14-16 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Peel, then cut half the onion (use all for 4 servings) into 1/4-inch slices.
- Cut tomato into 1/2-inch pieces.
- Roughly chop cilantro.
- On a separate cutting board, pat chicken dry with paper towels. Cut into 1-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 1/2 tsp (3 tsp) oil, then chicken, onions, raisins, tomatoes and remaining Indian Spice Blend. Cook for 8-10 min, turning occasionally, until chicken is cooked through.** Season with salt and pepper.
- Add 1/4 cup (1/2 cup) water. Cook for 1-2 min, until water is absorbed and pan is deglazed.
- Season with salt, then fluff rice with a fork. Stir in 1/2 tbsp (1 tbsp) butter.
- To the pan with chicken-veggie mixture, add rice and half the chickpeas. Stir until well combined.
- Divide biryani between bowls. Top with remaining chickpeas.
- Sprinkle cilantro over top.
