Speedy Chicken BiryaniNutritional information per portion (295g):

fat sugarssaturates salt

17%11.9g

4%3.2g

12%2.4g

13%0.8g

of an adult’s guideline daily amount

calories

312.4

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.

Contains egg

EquipmentWeighing scales

Colander

Large saucepan with lid

Small saucepan

Sharp knife x 2

Chopping board x 2

Measuring spoons

Measuring jug

Wooden spoon

Kettle

Large serving dish

Bowl

Scissors

IngredientsServes 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 or 500g cooked basmati rice

2 hard-boiled eggs

Top tip• ChopthecorianderandFrenchbeansusingkitchenscissors

insteadofaknife.

Visit www.letsgetcookingathome.org.uk for a fantastic range of healthy, tasty recipes as well as lots of helpful information on cooking from scratch.

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www.tesco.com/eathappyproject24

Farm to ForkCooking

Speedy Chicken BiryaniMethod1. Cut the chicken into 2–3cm diced pieces and place in a bowl.

Wash your hands after handling raw chicken.

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

3. Wash the French beans, tomatoes and coriander.

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

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.

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

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

8. Cook the rice according to the manufacturer’s instructions.

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

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

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

Something to try next time• Forvegetarians,swapthechickenforQuornTMfillets.

Prepare now, eat later• Tosavetime,cookthericeandhard-boilyoureggs

inadvance.Theeggandriceshouldbecooledquickly.Thenrefrigerateandusewithinoneday.

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