Biriyani-style Malabari Chicken
with mint raitaCalories
:
577 kcalProtein
:
47.8g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Calorie Smart
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Rice
2 unit(s)
Garlic
1 unit(s)
Onion
5 grams
Coriander
2 unit(s)
Tomato
110 grams
Yoghurt
(Contains: Milk)
5 grams
Mint
150 grams
Green Beans
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Garam Masala
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2414 kJ
Energy (kcal)577 kcal
Fat5.8 g
of which saturates2.6 g
Carbohydrate85.2 g
of which sugars12 g
Dietary Fiber6.1 g
Protein47.8 g
Salt2.8 g
Potassium507.6 mg
Calcium158.5 mg
Iron1.4 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 your delivered box.
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the green beans, then chop into thirds.
- Halve, peel and thinly slice the onion.
- Cut the tomato into 1cm chunks.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all). Pick the mint leaves and roughly chop (discard the stalks).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken, onion and tomato, season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add garlic, garam masala, the North Indian spice and half the yoghurt to the pan and cook for 3-4 mins until softened.
4
- Add 150ml water (per 2P) and green beans to the pan and cook for 2-3 mins.
- Cook, stirring often, until thickened slightly, 4-5 mins.
- Add a splash of water to loosen if needed. Season with salt and pepper.
5
- Add cooked rice and coriander to the pan and stir until rice and chicken are combined.
- In a small bowl, combine the mint with the remaining yoghurt. Season to taste with salt and pepper.
6
- Divide the chicken biryani between bowls.
- Serve topped with a dollop of the mint yoghurt.
