Speedy chicken biryani

Download printable recipe

Biryani is a festival dish, traditionally served at Indian weddings. It comes from Kerala, where rice is a staple food. This is a deliciously spicy version of a substantial meal that is served in one pot.

Speedychickenbiryani

Equipment

  • Weighing scales

  • Colander

  • Saucepan

  • Knife

  • Chopping board

  • Measuring spoons

  • Measuring jug

  • Wooden spoon

  • Kettle

  • Serving plate

  • Bowl

Method

  • Step 1

    Cut the chicken into 2–3cm diced pieces and place in a bowl. Wash your hands after handling raw chicken.

  • Step 2

    Using a different chopping board and knife, peel and finely chop the red onion.

  • Step 3

    Wash the French beans, tomatoes and coriander.

  • Step 4

    Finely chop the coriander. Top and tail the French beans and cut them in half. Cut the tomatoes into quarters.

  • Step 5

    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.

  • Step 6

    Add the chopped red onion and French beans and cook for a further 3 minutes.

  • Step 8

    Add the water and tomato quarters, cook for a further 3 minutes. Keep stirring.

  • Step 9

    Cook the rice according to the manufacturer’s instructions.

  • Step 10

    Drain and add the cooked rice. Mix well, cover and simmer for 2 minutes.

  • Step 11

    Peel the shell from the hard-boiled eggs and slice into quarters.

  • Step 12

    Spoon the Chicken Biryani into a large serving dish and garnish with hard-boiled egg quarters and a sprinkling of fresh coriander.

Ingredients

Makes:
Serves 4 – 6
1 x 15ml spoon
vegetable oil
2
chicken breast fillets
small bunch
fresh coriander
1
medium red onion
100g
French beans
4 x 15ml spoons
Balti curry paste
100ml
water
4
tomatoes
200g
uncooked basmati rice
2
hard-boiled eggs

Top tip(s)

Chop the coriander and French beans using kitchen scissors instead of a knife.

Prepare now, eat later

To save time, cook the rice and hard-boil your eggs in advance. The egg and rice should be cooled quickly. Then refrigerate and use within one day.

Something to try next time

For vegetarians, swap the chicken for QuornTM fillets.