Chicken Biryani

with Cashews & Raita on Basmati Rice

Easy | 30 min

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Contains: Cashews, Milk, and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and other Tree Nuts.

What We'll Send

Onion Sliced
Green Peas
Carrot Stick 3"
Basmati Rice
Cumin Seeds
Chicken Thighs Boneless Skinless
Whole Cashews
Lemon
Cilantro
Golden Raisins
Crispy Onions
Sambal Oelek
Yogurt
Persian Cucumber
Spice Blend
Cinnamon, Ground Cardamom, Nutmeg, Ground Cloves, Turmeric, Granulated Garlic, Ground Ginger
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 726
Fat 33g
Protein 43g
Carbohydrates 70g

Cooking Directions

1

Cook Rice
- Rinse and drain basmati rice in a fine mesh sieve.
- Add basmati rice to a small pot with spice blend and 1 1/4 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 12–15 minutes or until grains are tender.
- Stir raisins into rice and set aside until ready to serve.

2

Prepare Ingredients
- Wash cucumber, cilantro and lemon.
- Using a box grater, grate cucumber over a double layer of paper towel to absorb moisture.
- Pick and chop cilantro leaves.
- Zest lemon and cut in half.
- Slice carrot sticks into 1/2 inch pieces.

3

Cook Chicken
- Heat 1 tbsp. olive oil in a large skillet over medium-high.
- Drain chicken thighs and pat dry with paper towel.
- Chop chicken into roughly 1 inch pieces and season with salt and pepper.
- Add chicken to skillet along with carrots and onion.
- Cook for 6–8 minutes, stirring often, until vegetables are tender and chicken is cooked to an internal temperature of 150°F.

4

Prepare Raita
- In a medium bowl, combine yogurt, cucumber and half of the cilantro.
- Season to taste with each of the following: lemon juice, lemon zest, salt and pepper.

5

Finish Chicken
- To skillet from Step 3, add cumin seeds, green peas, cashews and half of the sambal oelek to taste and cover with a lid.
- Cook for 2–3 minutes, until peas are bright green and chicken is cooked to an internal temperature of 165°F.

6

Serve
- Portion spiced rice into serving bowls and top with chicken and vegetables.
- Garnish with crispy onions and remaining cilantro and sambal oelek to taste.
- Spoon prepared raita over top of everything and serve with remaining lemon cut into wedges.
- Enjoy!

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