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Spicy Chicken and Chickpea Biryani

Spicy Chicken and Chickpea Biryani

with Tomatoes and Raisins
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
790 kcal
Protein
: 
52g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Wheat
  • May contain traces of allergens
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Sulphites
  • Soy
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

½ unit(s)

Chickpeas

(May be present: Gluten, Wheat)

¾ cup

Basmati Rice

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

½ unit(s)

Yellow Onion

1 unit(s)

Tomato

1 unit(s)

Chili Pepper

7 g

Cilantro

½ unit(s)

Coconut Milk

28 g

Sultana Raisins

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

2 tbsp

Ginger-Garlic Puree

(May be present: Milk, Sulphites, Soy)

4 g

Cumin-Turmeric Spice Blend

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

Not included in your delivery

½ tsp

Sugar*

3 tsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Calories790 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate94 g
Sugar15 g
Dietary Fiber8 g
Protein52 g
Cholesterol125 mg
Sodium700 mg
Potassium1300 mg
Calcium75 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.
  • Using a strainer, rinse rice until water runs clear.
  • To a medium pot, add coconut milk, half the Cumin-Turmeric Spice Blend and 1/2 cup (3/4 cup) warm water. Bring to a simmer over high. 
  • To simmering coconut milk mixture, add rice, 1/2 tsp (1 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.
2
  • Meanwhile, peel, then cut onion into 1/4-inch slices.
  • Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)
  • Cut tomatoes into 1/2-inch pieces.
  • Roughly chop cilantro.
  • Drain and rinse chickpeas, then pat dry with paper towels.
3
  • On a clean cutting board, pat chicken dry with paper towels. Cut into 2-inch pieces.
4
  • Heat a large pot over medium.
  • When hot, add 2 tsp (4 tsp) oil, then chicken, onions, tomatoes, ginger-garlic puree, raisins, remaining Cumin-Turmeric Spice Blend and 1/2 tsp (1 tsp) chili pepper. (NOTE: If you like food spicy, add more peppers.) Cook for 8-10 min, turning occasionally, until chicken is cooked through.** (NOTE: Scrape up any brown bits from the bottom of the pot.)
  • Season with salt and pepper.

    TESTER: Is the scraping tip neccessary?
5
  • To the same pan with chicken and veggies, add 1 tsp (2 tsp) oil and half the chickpeas (use all for 4 servings). Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
  • Remove from heat. 
6
  • Season with salt, then fluff rice with a fork. Stir in half the cilantro.
  • Reheat the pot with chicken-chickpea mixture over medium, then add rice. Cook for 2-3, stirring often, until rice is coated.
  • Divide biryani between bowls.
  • Sprinkle remaining cilantro over top.

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