with Yogurt Sauce
Inspired by spiced and savoury South Asian 'Biryani', this recipe aims to bring all the flavour in this more simplified method. A rich coconut broth, chickpeas and basmati rice are finished in the pot together before being topped with tangy yogurt sauce and fresh seasoned veggies. Ingredients: Chicken breast • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Coconut milk (coconut extract, water) • Roma tomatoes • Basmati rice • Red onion • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.
Allergens
Utensils
Tags
Coconut Milk
1 unit(s)
Chickpeas
1 unit(s)
Basmati Rice
0.75 cup
Tomato
2 unit(s)
Baby Spinach
56 g
Cilantro
7 g
Red Onion
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Yogurt Sauce
3 tbsp
Vegetable Stock Powder
15 g
Indian Spice Mix
9 g
Chicken Breasts
2 unit(s)
Butter
2 tbsp
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water, half the stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered. (NOTE: Rice will finish cooking and become fully tender in step 5!)
- While rice cooks, peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Cut tomatoes into 1/4-inch pieces, then season with salt and pepper.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Using a strainer, drain and rinse chickpeas.
- Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 4-6 min, stirring often, until softened and golden.
- Add 1 tbsp (2 tbsp) butter, chickpeas, Indian Spice Mix, ginger-garlic puree and half the tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
- While chickpeas cook, fluff rice with a fork.
- To the chickpea mixture, add coconut milk and remaining stock powder. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Add rice and spinach. Season with salt and pepper. Stir to combine.
- Cover and cook for 3-4 min, until liquid has absorbed and rice is tender.
- Thinly slice chicken.
- Divide pilaf between bowls. Top with chicken.
- Drizzle yogurt sauce over top.
- Sprinkle remaining tomatoes and cilantro over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top bowls with chicken.
1180
kcal
Calories
57
g
Fat
28
g
Saturated Fat
109
g
Carbohydrate
11
g
Sugar
16
g
Dietary Fiber
61
g
Protein
160
mg
Cholesterol
2110
mg
Sodium
0.5
g
Trans Fat
1900
mg
Potassium
200
mg
Calcium
7.5
mg
Iron
