Speedy Biryani
Biryani is a festival dish, traditionally served at Indian weddings. This is a deliciously spicy version of a substantial meal that is served in one pot. It’s perfect for cooking with and for crowds.
Ingredients (Serves 4)
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
Instructions
Cut the chicken into 2–3cm diced pieces and place in a bowl. Wash your hands after handling raw chicken.
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. While these are cooking you can carry on with the next steps.
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.
Peel the shell from the hard-boiled eggs and slice into quarters.
Spoon the Speedy Biryani into a large serving dish and garnish with hard-boiled egg quarters and a sprinkling of fresh coriander.
Top Tips
· To save time, buy precooked rice instead. You’ll need about 500g of cooked rice.
An easy way for children to chop the coriander and French beans is by using kitchen scissors.
Instead of chicken, you could make Speedy Biryani with 400g can of chickpeas (drained) – skip step 6, add the coriander and curry paste in step 7 and add the chickpeas with the tomato at step 8.
You can make this recipe with a different curry paste, such as Korma if you like a milder dish.
Allergens
Egg, Mustard
Original Source: https://letsgetcooking.org.uk/lets-get-cooking-at-home/recipes/speedy-biryani/