with Caramelized Onions, Peas and Mint Yogurt
Ingredients: Diced chicken breast • Yellow onion • Carrot • Basmati rice • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Green peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Mint.
Allergens
Tags
Chicken Breast, Diced
340 g
Yellow Onion
2 unit(s)
Ginger-Garlic Puree
2 tbsp
Indian Spice Mix
9 g
Basmati Rice
0.75 cup
Green Peas
56 g
Greek Yogurt
1 unit(s)
Lemon
1 unit(s)
Mint
7 g
Carrot
1 unit(s)
Chicken Stock Powder
15 g
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Sugar
0.5 tbsp
Butter
2 tbsp
- Before starting, wash and dry all produce.
- Zest, then juice lemon.
- Peel, then cut onions into 1/8-inch slices.
- Heat a medium pot (large for 4 servings) over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter and onions. Cook for 3-4 min, stirring often, until onions start to soften.
- Reduce heat to medium. Add 1/2 tbsp (1 tbsp) sugar. Cook for 4-5 min, stirring often, until onions caramelize. Season with salt and pepper.
- Transfer onions to a plate.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Pick mint leaves from stems, then roughly chop.
- To a small bowl, add yogurt, half the mint, lemon zest, 2 tsp (1 tbsp) lemon juice and 1/2 tbsp (1 tbsp) water. Season with salt and pepper. Stir to combine.
- Using a strainer, rinse rice until water runs clear.
- Pat chicken dry with paper towels. Season with half the Indian Spice Mix, salt and pepper.
- To the same pot (from step 1), add 2 tbsp (4 tbsp) oil. Heat over medium.
- When hot, add chicken and carrots. Cook for 7-9 min, stirring often, until chicken is golden and cooked through.**
- Add rice, ginger-garlic puree, half the caramelized onions, chicken stock powder and remaining Indian Spice Mix. Cook for 1-2 min, stirring occasionally, until fragrant.
- Add 1 1/2 cups (3 cups) water and half the mint yogurt. Stir to combine. Bring to a boil.
- Once boiling, reduce heat to low. Cover and cook for 8-9 min.
- Add green peas. Cover and cook for 5-6 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside for 5 min, still covered.
- To the rice, add remaining lemon juice and remaining mint, then fluff with a fork. Season with salt and pepper.
- Divide chicken biryani between bowls.
- Top with remaining caramelized onions and remaining mint yogurt.
890
kcal
Calories
33
g
Fat
11
g
Saturated Fat
98
g
Carbohydrate
16
g
Sugar
9
g
Dietary Fiber
55
g
Protein
165
mg
Cholesterol
1660
mg
Sodium
0.5
g
Trans Fat
1350
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
