Speedy Biryani
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Speedy Biryani Biryani is a festival dish, traditionally served at Nutritional information per portion (391g): Indian weddings. This is a deliciously spicy version calories fat saturates sugars salt of a substantial meal that is served in one pot. It’s 409 15.0g 3.0g 4.0g 1.0g perfect for cooking with and for crowds. You can 21% 15% 4% 17% TM make it with almost any meat or Quorn - look at of an adult’s reference intake the end of the recipe for some different options. This simplified recipe is based on providing your cooks with pre-cooked rice and hard boiled eggs. Egg and mustard Equipment Sharp knife x 2 (one for meat, one for vegetables) Chopping boards LGC325 x 2 (one for meat Copyright © Children’s Food Trust Copyright © Children’s and one for vegetables) Colander Scissors Cup or mug Large saucepan with lid or electric wok Measuring spoons Plastic spoon or spatula Ingredients Measuring jug Serves 4 Pan stand 1 medium red onion 1 x 15ml spoon vegetable oil Large serving dish 100g French beans 4 x 15ml spoons Balti 4 tomatoes curry paste Bunch coriander 130ml water 2 chicken breast fillets 500g cooked basmati rice (about 260g) 2 hardboiled eggs www.letsgetcookingathome.org.uk Look at the Let’s Get Cooking Skills chart to see which skills you have used today. Skills used: 1, 3, 4, 6a, 7j, 8a, 9h, 12e, 16. Step 1 Peel and chop the onion finely. Wash the French beans, tomatoes and coriander. Step 2 Using the scissors chop up the LGC325 coriander in a mug. Chop off the ends of the beans and cut in half. Cut the tomatoes into quarters. Step 3 Take a different chopping board and knife. Cut the chicken into 1cm diced pieces and place in a bowl. Wash your hands after handling raw chicken. www.letsgetcookingathome.org.uk Step 4 Put the oil in the saucepan and heat. Add the chicken, curry paste and half of the coriander. Stir and cook for 5 minutes. The chicken will change colour from pink to white. Step 5 Add the onion and green beans and cook for 3 minutes. Then add LGC325 the water and tomatoes and cook for 3 minutes. Add the cooked rice. Mix well, cover and simmer for 2 minutes. Step 6 Peel the hardboiled eggs and cut into quarters. Spoon the biryani into a large serving dish and garnish with the hardboiled eggs and sprinkle with coriander. www.letsgetcookingathome.org.uk Optional Ingredients Try the optional ingredients below to make a range of different dishes, or you could even add some new ingredients and invent your own dish. Additional Instructions Prepare and cook as for the chicken Vegetarian biryani – add 400g Quorn™ fillets. instructions. Prepare and cook in the same way as Beef biryani – add 400g diced beef the chicken, the meat will turn from frying steak. pink to brown when it is cooked. Add the chickpeas at step 4, mix Chicken biryani – add 400g can of briefly and move immediately on to chickpeas (drained). step 5. LGC325 Top tips Copyright © Children’s Food Trust Copyright © Children’s • You can buy pre-cooked rice in the shops. But if you are cooking it yourself, you’ll need about 200g of raw rice to give 500g of cooked rice. • To hard boil the eggs, place them in a pan and cover with cold water. Bring to the boil then simmer for 5 minutes. Drain and cool. • You can make this recipe with a different curry paste, such as Korma if you like a milder dish or Madras for a hotter result. Prepare now, eat later This is not a dish that can be reheated again. But, the boiled eggs can be prepared in advance, cooled and stored in a fridge. www.letsgetcookingathome.org.uk.