Chicken and Green Bean
Biriyani with Yogurt
A great dish that can be served up a few days later, perfect for leftovers.
Cals 956 · Prot 64 · Carbs 112 · Fat 33
Global Eats
30 min
A great dish that can be served up a few days later, perfect for leftovers.
Cals 956 · Prot 64 · Carbs 112 · Fat 33
Global Eats
Ingredients
Biriyani
Chicken breast
400 Grams
Water
300 ML
Chicken stock cube
4*5*9*15*
1 Piece
Red onion
1 Piece
Cardamom pods
4 Piece
Green beans
150 Grams
Basmati rice
150 Grams
Ghee
4*
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
1*2*
40 Grams
Golden raisins
14*
30 Grams
Garnish
Natural yogurt
4*
170 Grams
Crispy onions
20 Grams
Fresh coriander
15 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *1 Peanuts, *2 Tree Nuts, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4000 / 956 |
| Fats (g) | 33.2 |
| of which saturated (g) | 14.8 |
| Carbohydrates (g) | 112 |
| of which sugars (g) | 21.9 |
| Fibers (g) | 7 |
| Proteins (g) | 63.8 |
| Salt (g) | 5.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Boil the measured water and dissolve the stock cube 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. Thoroughly rinse the Basmati rice.
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.
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, cardamom pods, turmeric, cumin and curry powder and cook for 1 min further.
3 Prep chicken
Meanwhile, chop the chicken into bite-sized pieces.
4 Simmer
Add the chicken, rice, green beans, cashew nuts, stock and raisins to the pan and cook, covered, for 15 min or until the liquid has been absorbed and the rice is tender.
5 Serve
Serve with a dollop of yogurt and garnish with the crispy onion and fresh coriander leaves.
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