Chicken and Green Bean

Biriyani with Yogurt

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Instructions

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1 Prep

Boil the measured water and dissolve the chicken stock cubes in it. Peel and finely chop the onion. Split the cardamom pods open with the back of a knife. Trim and roughly chop the green beans. Thouroughly rinse the Basmati rice

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2 Saute

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt and cook for 6 min until very soft. Once very soft, add the ginger garlic paste, the cardamom pods, turmeric, cumin and curry powder and cook for 1 min further. 

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3 Prep chicken

Meanwhile, chop the chicken

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4 Simmer

Add the chicken, rice, green beans, cashew nutsstock and raisins to the pan and cook, covered, for 15 min or until the liquid has been absorbed and the rice is tender. 

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5 Serve

Serve with a dollop of yogurt and garnish with the crispy onion and fresh coriander leaves. 

Tips for fussy eaters

If cardamom's not a favourite, leave it out!

Pro tip

The trick to perfectly fluffy, non-mushy biriyani, is to thoroughly rinse the rice, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing.

A great dish that can be served up a few days later, perfect for leftovers.

Cooking Time: 30 min

Cals 941 · Prot 58 · Carbs 98 · Fat 35

Gluten-Free

Ingredients

Number of people

Biriyani

Chicken breast 400 Grams
Water 300 ML
Chicken stock cube 1 Piece
Red onion 1 Piece
Cardamom pods 4 Pieces
Green beans 150 Grams
Basmati rice 150 Grams
Ghee 30 Grams
Salt 0.5 Tsp
Ginger garlic paste 20 Grams
Turmeric powder 2 Grams
Cumin powder 2 Grams
Curry powder 2 Grams
Cashew nuts 40 Grams
Golden raisins 30 Grams

Garnish

Natural yogurt 170 Grams
Crispy onions 20 Grams
Fresh coriander 15 Grams

A great dish that can be served up a few days later, perfect for leftovers.

Cooking Time: 30 min

Cals 941 · Prot 58 · Carbs 98 · Fat 35

Gluten-Free

Instructions

photo

1 Prep

Boil the measured water and dissolve the chicken stock cubes in it. Peel and finely chop the onion. Split the cardamom pods open with the back of a knife. Trim and roughly chop the green beans. Thouroughly rinse the Basmati rice

photo

2 Saute

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt and cook for 6 min until very soft. Once very soft, add the ginger garlic paste, the cardamom pods, turmeric, cumin and curry powder and cook for 1 min further. 

photo

3 Prep chicken

Meanwhile, chop the chicken

photo

4 Simmer

Add the chicken, rice, green beans, cashew nutsstock and raisins to the pan and cook, covered, for 15 min or until the liquid has been absorbed and the rice is tender. 

photo

5 Serve

Serve with a dollop of yogurt and garnish with the crispy onion and fresh coriander leaves. 

Tips for fussy eaters

If cardamom's not a favourite, leave it out!

Pro tip

The trick to perfectly fluffy, non-mushy biriyani, is to thoroughly rinse the rice, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing.

Ingredients

Number of people

Biriyani

Chicken breast 400 Grams
Water 300 ML
Chicken stock cube 1 Piece
Red onion 1 Piece
Cardamom pods 4 Pieces
Green beans 150 Grams
Basmati rice 150 Grams
Ghee 30 Grams
Salt 0.5 Tsp
Ginger garlic paste 20 Grams
Turmeric powder 2 Grams
Cumin powder 2 Grams
Curry powder 2 Grams
Cashew nuts 40 Grams
Golden raisins 30 Grams

Garnish

Natural yogurt 170 Grams
Crispy onions 20 Grams
Fresh coriander 15 Grams
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