For 2 (For 4)
Crushed garlic: 1 sachet (2 sachets)
Crushed ginger: 1 sachet (2 sachets)
Smoky Spice Blend: ½ pod (1 pod)
Yoghurt: ½ pot (1 pot)
Diced chicken thigh: 1 pack (2 packs)
Onion: 1 (2)
Cucumber: ½ (1)
Tomato: 1 (2)
Red Onion: 1 (1)
Lemon: 1 (1)
Garam Masala Tarka blend: 1 pod (1 pod)
Basmati Rice: 1 bag (2 bags)
Mint: ½ bunch (1 bunch)
Coriander: ½ bunch (1 bunch)
Yoghurt: 1 pot (2 pots)
Hariyali paste: 1 pod (2 pods)
Per serving: Energy (kcal) 645 kcal Fat 28g of which saturates 3g Carbohydrates 49g of which sugars 9g Protein 49g Salt 0.38g
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Anywhere in India that there’s a Muslim community or a history of Persian trade, there’s a biryani, a supercharged Indo-Persian pilaf cooked in a single pot. Biryani is, literally, a potted history of India, a cross-cultural cosmopolitan blend spread out in infinite regional variations, each a distillation of that community’s favourite flavours. In our version, spicy marinated chicken is browned in an onion tarka. Then the real magic happens, fragrant rice steaming and stewing together with the meat into infinitely more than the sum of its parts.
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