Speedy Biryani

Updated at: Wed, 16 Aug 2023 21:04:03 GMT

Step 1

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

Step 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. While these are cooking you can carry on with the next steps.

Step 3

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

Step 4

Wash the French beans, tomatoes and coriander.

Step 5

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

Step 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,

Step 7

stirring all the time. The chicken will change colour from pink to white.

Step 8

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

Step 9

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.

Step 10

Add the cooked rice. Mix well, cover and simmer for 2 minutes. You might want to add a little bit more water now.

Step 11

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

Step 12

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

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