Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2474 / 592
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Chop the chicken into bite-sized pieces. Add them to a bowl with half of the yogurt, the ginger garlic paste, garam masala, turmeric, chilli(spicy!) and paprika. Mix and set aside. Peel and finely chop the onion. Roughly chop the tomatoes. Finely chop the freshcoriander (stalks included). Split the cardamom pods open with the back of a knife.
Heat a non-stick pan over a medium-high heat with the ghee. Once hot, add the onions and cook for 10 min or until golden brown. Reduce the heat to medium. Add the bayleaves, cardamompods, cuminseeds and corianderpowder. Fry for 1 min.
Tip!Browning the onions develops a natural sweet flavour, while layering the biryani ensures an even mix of masalas.
3 Cook chicken
Add the chicken, chopped tomatoes and crumbled stockcube to the pan. Cover and cook for 8-10 min or until the chicken is cooked through. Once cooked through, stir in the tamarindpaste.
4 Make cauli rice
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5-7 min, or until the cauliflower begins to soften.
5 Layer biryani
Spread half of the cauliflowerrice over the bottom of a serving dish. Top with half of the chicken, followed by half of the chopped coriander. Top with the remaining cauliflowerrice, chicken and coriander.
Gently tumble the biryani. Divide among plates and serve with a dollop of yogurt and a sprinkling of crispy onions.