The BIG Cookathon is an initiative by The Children’s Food Trust to get children and families regularly cooking and eating healthy meals together at home. This year the Cookathon dish is Speedy Biryani, brought to you by Ben’s Beginners, part of Uncle Ben’s. Thousands of people in schools, clubs, workplaces and families will be cooking the dish from scratch. Find out more about the Cookathon here. 

Speedy Biryani

2015-02-18 18:13:54

Serves 4

A deliciously spicy meal that is served in one pot

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Ingredients

1. 200g Uncle Ben’s Ready to Heat Basmati rice
2. 100g French beans
3. 130ml water
4. 4 tomatoes
5. 4 x 15ml spoons Uncle Ben’s Recipe Base Korma
6. 2 chicken breast fillets (about 260g)
7. 2 hard-boiled eggs
8. 1 medium red onion
9. 1 x 15ml spoon vegetable oil
10. Small bunch fresh coriander
11. Curry paste

Instructions

1. Cut the chicken into 2–3cm diced pieces and place in a bowl. Wash your hands after handling raw chicken
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
3. Using a different chopping board and knife, peel and finely chop the red onion
4. Wash the French beans, tomatoes and coriander
5. Finely chop the coriander. Top and tail the French beans and cut them in half. Cut the tomatoes into quarters
6. Heat the vegetable oil in the large saucepan, then add the chicken, half of the chopped coriander and Uncle Ben’s Recipe Base Korma. Cook for 5 minutes, stirring all the time. The chicken will change colour from pink to white
7. Add the chopped red onion and French beans and cook for a further 3 minutes
8. 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
9. Add the cooked rice. Mix well, cover and simmer for 2 minutes. You might want to add a little bit more water now
10. Peel the shell from the hard-boiled eggs and slice into quarters
11. Spoon the Speedy Biryani into a large serving dish and garnish with hard-boiled egg quarters and a sprinkling of fresh coriander

Notes

1. 1. For a vegetarian option try using 300g of QuornTM fillets – prepare and cook in the same way as the chicken
2. 2. To save time, buy pre-cooked rice so this can just be added at step 9. This will save on washing up too. You’ll need about 500g of cooked rice
3. 3. An easy way for children to chop the coriander and French beans is by using kitchen scissors
4. 4. To save time, hard-boil your eggs in advance. Once they have cooled, store in the fridge until you need them
5. 5. It’s not advisable to reheat rice, so this isn’t a dish to save for later

By Ben’s Beginners

Tasting Britain http://tastingbritain.com/

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