Indian Chicken, Haloumi & Veggie Biryani
with Roasted Cashews & Coriander
Forget what you think you know about biryani - this veggie version, using haloumi and chicken instead of lamb, just goes to show that rules are made to be broken! It's sweet, spicy, satisfying and just the thing to make you smile.
We’ve replaced the currants in this recipe with coriander due to local ingredient availability. It’ll be just as delicious, just 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 portion
cauliflower
2 clove
garlic
½
Onion
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
vegetable stock powder
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Mild North Indian Spice Blend
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 packet
chicken thigh
1 packet
coriander
Not included in your delivery
olive oil
1.25 cup
water
Nutrition Values
Utensils
Instructions
• Thinly slice carrot into rounds. Cut cauliflower into small florets. • Finely chop garlic. Thinly slice onion (see ingredients). • Cut chicken thigh into 2cm chunks.
• 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 jasmine rice 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 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 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 and baby broccoli, tossing, until tender, 5-6 minutes. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl to rest.
• When the rice is done, add baby leaves and veggies to the biryani and stir until leaves are just wilted. • Gently stir through the spiced haloumi and chicken. Season to taste.
• Divide Indian-spiced haloumi, chicken and veggie biryani between bowls. • Dollop with Greek-style yoghurt. Garnish with crushed roasted cashews to serve. Enjoy!