Indian Chicken, Haloumi & Veggie Biryani
with Roasted Cashews & Currants
Forget what you think you know about biryani - this veggie and chicken version, using paneer instead of lamb just goes to show that rules are made to be broken! It's sweet, spicy, satisfying and just the thing to warm you up on a chilly night.
Unfortunately, this week's baby broccoli was in short supply, so we've replaced it with courgette. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
courgette
2 clove
garlic
½
Brown Onion
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
basmati rice
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
vegetable stock powder
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Mild North Indian Spice Blend
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 packet
Diced Chicken
Not included in your delivery
olive oil
1.5 cup
water
Nutrition Values
Utensils
Instructions
• Thinly slice carrot into rounds. Cut baby broccoli into thirds. • Finely chop garlic. Thinly slice onion (see ingredients).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 2-3 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.
• Add the basmati rice and currants to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, cut haloumi into 2cm cubes. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add haloumi and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing, until browned, 3-4 minutes. Season to taste, then transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, baby broccoli and diced chicken, tossing, until browned and cooked through, 5-6 minutes. .
• When the rice is done, add baby spinach leaves and veggies to the biryani and stir until the spinach is just wilted. • Gently stir through the spiced haloumi. Season to taste.
• Divide Indian, chicken, haloumi and veggie biryani between bowls. • Dollop with Greek-style yoghurt. Garnish with crushed roasted cashews to serve. Enjoy!