Spicy Biryani with Chicken Thigh Strips
with spinach, yogurt and lime
This recipe provides 295 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Garlic
1.25 teaspoon
Fresh ginger
175 g
Cauliflower
1 piece
Red onion
¼ sachet(s)
Garam Masala
1.5 teaspoon
Ground turmeric
½ sachet(s)
Yellow curry spices
30 g
Quick-cook brown rice
½ piece
Bay leaf
5 g
Fresh flat leaf parsley
(May be present: Selderij)
¼ piece
Lime
30 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
50 g
Spinach
100 g
Chicken thigh strips
5 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a lidded pot or saucepan.
- Crush or mince the garlic. Peel the ginger and then finely chop or grate it.
- Cut the head of the cauliflower into florets and dice the stem. Chop the onion into half rings.
- Boil the cauliflower for 4 - 6 minutes with the lid on, then drain and set aside without the lid.
- Heat a large deep frying pan without any oil over medium-high heat, then toast the garam masala, turmeric and yellow curry spices for 30 seconds.
- Add a light drizzle of olive oil and fry the garlic and ginger for 1 - 2 minutes.
- Add the rice, bay leaf, water and stock cube (see pantry for amounts). Put the lid on and cook the rice for 12 - 14 minutes, stirring regularly. Add some more water if the rice gets too dry.
- Heat a light drizzle of olive oil in a large frying pan over medium-high heat and fry the chicken thigh stripes and onion for 5 minutes.
- After 5 minutes, add the cauliflower and fry it for 10 more minutes. Season with salt and pepper.
- Add the spinach and wilt for 1-2 minutes.
- Roughly chop the almonds.
- Roughly chop the flat leaf parsley.
- Cut the lime into wedges.
Did you know... just one handful of nuts (25g) does a whole lot of good for your body: nuts help to reduce LDL cholesterol, which helps to keep blood vessels healthy.
- Take the bay leaf out of the pan.
- When the rice is done, add the cauliflower, onion, spinach and chicken.
- Season with salt and pepper to taste.
- Serve the biryani onto deep plates and drizzle over the yogurt.
- Garnish with the almonds, parsley and 1 lime wedge each.
