Chicken and Green Bean

Biriyani with Yogurt
A great dish that can be served up a few days later, perfect for leftovers.
1,193 Reviews
Cals 941 · Prot 59 · Carbs 96 · Fat 35
Family-Friendly
Try Hello Chef Now
30 min
Chicken and Green Bean Biriyani with Yogurt
A great dish that can be served up a few days later, perfect for leftovers.
1,193 Reviews
Cals 941 · Prot 59 · Carbs 96 · Fat 35
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Biriyani
Chicken breast
400 Grams
Water
300 ML
Chicken stock cube 4*5*9*15*
1 Piece
Red onion
1 Piece
Cardamom pods
4 Pieces
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 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, *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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Saute

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.
Prep chicken

3 Prep chicken

Meanwhile, chop the chicken.
Simmer

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.
Serve

5 Serve

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