Speedy Biryani

This delicious dish takes just 30 minutes to prepare and cook!!

4
10
20
Equipment: 
  • Weighing scales
  • Small, Medium and large saucepan with lid
  • Colander
  • Sharp knife x 2 (one for meat, one for vegetables)
  • Chopping board x 2 (one for meat, one for vegetables)
  • Measuring spoons
  • Measuring jug
  • Wooden spoon
  • Kettle
Ingredients: 
  • 200g Basmati rice
  • 1 x 15ml spoon vegetable oil
  • 2 chicken breast fillets (about 260g)
  • Small bunch fresh coriander
  • 1 medium red onion
  • 100g French beans
  • 4 x 15ml spoons Balti curry paste
  • 130ml water
  • 4 tomatoes
  • 2 hard-boiled eggs
Simple steps: 
  1. Cut the chicken into 2–3cm diced pieces and place in a bowl.
  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. When cooled peel, and quarter
  3. Using a different chopping board and knife, peel and finely chop the red onion.
  4. Wash the French beans, tomatoes and coriander.
  5. Finely chop the coriander. Top and tail the French beans and cut them in half. Cut the tomatoes into quarters.
  6. Heat the vegetable oil in the large saucepan, then add the chicken, half of the chopped coriander and curry paste. Cook for 5 minutes,stirring all the time. The chicken will change colour from pink to white.
  7. Add the chopped red onion and French beans and cook for a further 3 minutes.
  8. 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. Keep stirring.
  9. Add the cooked rice. Mix well, cover and simmer for 2 minutes. You might want to add a little bit more water now.
  10. Spoon the Speedy Biryani onto plates and garnish with egg quarters

Swap chicken for Quorn chicken pieces for a vegetarian version

Calories: 
462
Protein: 
31.3g
Fat: 
8.7g
Saturated fat: 
2.1g
Carbohydrates: 
63.5g
Sugars: 
4.6g
Salt: 
86mg
Dietary fibre: 
9g
Allergen information: 
Cannot guarantee nut free
Egg