Serves 4, 9sp per serving
This delicious dish takes just 30 minutes to prepare and cook!!.
200g Basmati rice (20sp)
1 x 15ml tablespoon vegetable oil (4sp)
2 chicken breast fillets (about 260g) (3sp)
Small bunch fresh coriander
1 medium red onion
100g French beans
4 x 15ml tablespoons Balti curry paste (5sp)
2 hard-boiled eggs (4sp)
• 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