One Pot Chicken Biryani
with Caramelized Onions, Peas and MintCalories
:
810 kcalProtéines
:
56g protéinesDurée de préparation
:
45 minutesDifficulty
:
FacileTout-en-un
Allergènes:
- Moutarde
- Lait
- Soya
- Sulfites
- Lait
- Peut contenir des traces d’allergènes
- Noix
- Arachides
- Sésame
- Blé
- Oeuf
- Moutarde
- Crustacés
- Poisson
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
340 g
Poitrine de poulet en dés
2 pièce(s)
Oignon jaune
2 cs
Purée de gingembre et d’ail
(Peut contenir : Soya, Sulfites, Lait)
9 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Soya, Sulfites, Lait, Noix, Arachides, Sésame, Blé)
¾ tasse(s)
Riz basmati
(Peut contenir : Soya, Sulfites, Lait, Noix, Arachides, Sésame, Blé, Oeuf, Moutarde, Crustacés, Poisson)
113 g
Petits pois
1 pièce(s)
Yogourt grec
(Contient: Lait)
1 pièce(s)
Citron
7 g
Menthe
2 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
1 cs
Beurre*
(Contient: Lait)
Instructions
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
