• 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


  • 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.

  • For a vegetarian option try using 300g of Quorn fillets – prepare and cook in the same way as the chicken.
  • For an even speedier recipe, buy pre-cooked rice so this can just be added at step 9. This will save on washing up too. You’ll need about 500g of cooked rice.
  • If you want older children to help, ask them to chop the coriander and French beans using kitchen scissors.
  • It’s not advisable to reheat rice, so this isn’t a dish to save for later.