Speedy chicken biryani
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4
Ingredients
- 200g Rice
- 100g French beans, top and tailed and cut in half
- 130ml Water
- 4 Tomatoes, cut into quarters
- 4tbsp Korma curry paste
- 2 Chicken breasts
- 2 Eggs, hard-boiled
- 1 Red onion, peeled and finely chopped
- 1tbsp Vegetable oil
- A small bunch of fresh coriander, finely chopped
- Curry paste
Method
- STEP 1
Cut the chicken into 2–3cm diced pieces and place in a bowl.
- STEP 2
Cook the rice according to the instructions on the packet. If you haven’t already hard-boiled the eggs, pop them in a separate pan in cold water, bring to the boil and simmer for 5 minutes. Then drain through a colander and leave to stand in fresh cold water to cool.
- STEP 3
Heat the vegetable oil in the large saucepan, then add the chicken, half of the chopped coriander and base korma sauce. Cook for 5 minutes, stirring all the time.
- STEP 4
Add the chopped red onion and French beans and cook for a further 3 minutes.
- STEP 5
Add the tomato quarters, and add the water gradually – you may not need it all. Your Speedy Biryani should be moist enough for the flavours to spread through evenly, but it shouldn’t be wet. Cook for a further 3 minutes while stirring.
- STEP 6
Add the cooked rice. Mix well, cover and simmer for 2 minutes. You might want to add a little bit more water now.
- STEP 7
Peel the shell from the hard-boiled eggs and slice into quarters.
- STEP 8
Spoon the Speedy Biryani into a large serving dish and garnish with hard-boiled egg quarters and a sprinkling of fresh coriander. Cut into smaller bite-sized pieces for young toddlers.