Speedy chicken biryani

Method

• step 1

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

• 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.

• step 3

  Heat the vegetable oil in the large saucepan, then add the chicken, half of the chopped coriander and base korma sauce. Cook for 5 minutes, stirring all the time.

• step 4

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

• step 5

  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 while stirring.

• step 6

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

• step 7

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

• step 8

  Spoon the Speedy Biryani into a large serving dish and garnish with hard-boiled egg quarters and a sprinkling of fresh coriander. Cut into smaller bite-sized pieces for young toddlers.