"Reckon you can’t cook a curry from scratch in under ten minutes? Challenge yourself with my chicken biryani with brown rice, spinach and natural yoghurt. You’ll cook it all up in one pot too, so it’s super speedy to cook and wash up!"
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||6.8 g|
|Protein||8.8 g||40 g|
|Salt||0.39 g||1.8 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the diced chicken and baby button mushrooms with a pinch of salt and cook for 2-3 min or until starting to brown
Once starting to brown, add the roasted garlic paste and cook for 30 sec
Add the garam masala with a pinch of salt and cook for 30 sec or until fragrant
Once fragrant, add the soy sauce and sultanas and cook for 30 sec further
Add the brown basmati rice and cook for 2-3 min or until warmed through, stirring frequently
Add the baby leaf spinach and cook for 1-2 min or until slightly wilted and the chicken is cooked through (no pink meat!) – this is your chicken & mushroom biryani
Set the chicken & mushroom biryani in the centre of the table, ready to share
Dollop over the natural yoghurt, garnish with the fried onions and let everyone dig in