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Speedy chicken biryani

• Jessica Gibb

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Serves 4

A little work

Prep: 20 mins

Cook: 15 mins

A deliciously spicy meal that is served in one pot, suitable for toddlers from 1 year

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Skip to ingredients

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

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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.

• 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.

Authors

Jessica Gibb

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