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One Pot Chicken Biryani

with Caramelized Onions, Peas and Mint

Get Up To 20 Free Meals + Free Sides for Life

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Calories

:

810 kcal

Protein

:

56g protein

Total

:

45 minutes

Difficulty

:

Easy

One Pot

Allergens:

Mustard
Milk
Soy
Sulphites
Milk
May contain traces of allergens
Tree nuts
Peanuts
Sesame
Wheat
Egg
Mustard
Crustaceans
Fish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

340 g

Chicken Breast, Diced

2 unit(s)

Yellow Onion

2 tbsp

Ginger-Garlic Puree

(May be present: Soy, Sulphites, Milk)

9 g

Indian Spice Mix

(Contains: Mustard May be present: Soy, Sulphites, Milk, Tree nuts, Peanuts, Sesame, Wheat)

¾ cup

Basmati Rice

(May be present: Soy, Sulphites, Milk, Tree nuts, Peanuts, Sesame, Wheat, Egg, Mustard, Crustaceans, Fish)

113 g

Green Peas

1 unit(s)

Greek Yogurt

(Contains: Milk)

1 unit(s)

Lemon

7 g

Mint

2 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories810 kcal

Fat27 g

Saturated Fat7 g

Carbohydrate89 g

Sugar10 g

Dietary Fiber8 g

Protein56 g

Cholesterol150 mg

Sodium860 mg

Trans Fat0.3 g

Potassium1100 mg

Calcium175 mg

Iron5 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.

Cooking Steps

1

Before starting, wash and dry all produce.
Peel, then thinly slice onions.
Zest, then juice lemon.
Pick and rough chop mint.
Using a strainer, rinse rice until water runs clear.
Pat chicken dry with paper towels.
To a medium bowl, add half the yogurt, ginger garlic puree, half the lemon juice, half the indian Spice Blend. Stir to combine.
Add chicken to bowl. Mix to combine. Season with salt and pepper. Set aside.

2

Heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, onions and 1/2 tbsp (1 tbsp) sugar. Cook for 6-8 mins, stirring often, until caramelized. Season with salt and pepper.
Reserve half the onion on a clean plate.

3

Add chicken to the pot. Cook for 7-9 mins, stirring often, until golden and cooked through.**
To the chicken, add remaining yogurt, chicken broth concentrate, remaining Indian Spice Blend and mint. Mix to combine.
Add 1 1/2 cups (3 cups) water and bring to a boil.

4

Once boiling, stir in rice and reduce heat to low. Cover and cook for 8-9 min
Remove lid, add green peas. Cover and cook for 5-6 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

5

Add 1 tbsp (2 tbsp) butter to rice and fluff with a fork.
Divide Biryani between bowls.
Top with caramelized onions and sprinkle with remaining mint.

6

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