Chicken and Green Bean

Biriyani with Yogurt
A great dish that can be served up a few days later, perfect for leftovers.
Cals 941 · Prot 58 · Carbs 98 · Fat 35
Family-Friendly
Try Hello Chef Now
30 min
photo
A great dish that can be served up a few days later, perfect for leftovers.
Cals 941 · Prot 58 · Carbs 98 · 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
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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