This delicious dish takes just 30 minutes to prepare and cook!!
- Weighing scales
- Small, Medium and large saucepan with lid
- 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
- 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
- Cut the chicken into 2–3cm diced pieces and place in a bowl.
- 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
- Using a different chopping board and knife, peel and finely chop the red onion.
- Wash the French beans, tomatoes and coriander.
- Finely chop the coriander. Top and tail the French beans and cut them in half. Cut the tomatoes into quarters.
- 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.
- Add the chopped red onion and French beans and cook for a further 3 minutes.
- 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.
- Add the cooked rice. Mix well, cover and simmer for 2 minutes. You might want to add a little bit more water now.
- Spoon the Speedy Biryani onto plates and garnish with egg quarters
Swap chicken for Quorn chicken pieces for a vegetarian version
Cannot guarantee nut free