Recently I was asked if we would like to take part in not only trying out a recipe from Uncle Ben’s new initiative (Ben’s Beginners) that is aimed at getting kids and families cooking together and I have to say I loved the idea.
As most of my regular readers will know this cooking journey is about trying to discover a love for cooking that in the past has not been there so learning to cook with my kids certainly has my vote.
Having a teen that scarpered, I turned to the preschooler for help and he certainly was excited to come and help me cook tea!
Since this is our first cooking session together and the fact he is only 3 … albeit nearly 4 I thought it might be best to stick with some safer tasks, like prepping the vegetables! .. Having seen his contended little face light up I have to say I am rather impressed at how much he enjoyed helping.
The speedy Biryani recipe as a whole really was fantastic and super quick to make as we in fact used pre cooked packet rice and with the option of adding in other vegetables this recipe I have no doubt will be one of our quick meal favourites too!
We will certainly we taking part in the Big Cookathon taking place 6th -9th March supported by Ben’s Beginners and the Children’s Food Trust which is aiming to promote and support kids and families cooking together at home, If you think you and your children might like to take part you can sign up and register to take part HERE.
- 200g Basmati rice (you can use pre cooked packet rice to save time)
- 1 x 15ml spoon vegetable oil (to cook the chicken with)
- 2 chicken breast fillets (about 260g) (cubed)
- 100g frozen peas (petit pois - as these are the only ones hubs will eat)
- 1 medium red onion
- 100g French beans
- 4 x 15ml spoons Balti curry paste (or if you don't like Balti you could use korma)
- 130ml water
- 4 tomatoes
- 2 hard-boiled eggs
- Dice chicken into small pieces
- Cook the rice if you are cooking from scratch follow the instructions, however you can use packet pre cooked rice if you are wanting to save some time.
- Cook the eggs until hard boiled - then leave to cool in cold water (while these are boiling you can carry on with the next steps in the recipe)
- Top and tail the green beans and then chop them in half
- Chop tomatoes into quarters
- Chop red onion into small chunks and either leave to add into the recipe like that or if like me there is someone in the household who prefers not to have chunks of onion you can blend the onion into a paste with the 130ml of water.
- Heat the vegetable oil in a pan and brown off the chicken chunks - keep stirring! (I used a wok since this is our biggest pan)
- Once the chicken is white with brown patches add in half of the curry base (balti/korma) and cook for 3 minutes
- Add in the remaining curry base and all of the red onion if you haven't blitzed it. If you have made the onion into paste with the water add in half the paste and the peas and beans and cook for about 5 minutes.
- Add in the tomato and water (after/onion paste) gradually and be aware that you may not need all the water/onion water paste)
- Add in the cooked rice, stir well and cook for 2 minutes, you may have to add a little more water, but the biryani should be moist and not wet so don't add any unless it is dry.
- Peel and quarter the boiled eggs to garnish
- And serve
- • 300g of Quorn™ fillets (vegetarian) – follow the recipe as it is for Chicken as they are cooked in the same way
- • 400g can of chickpeas (drained) – follow the recipe except don't add the chickpeas till the same time as the tomatoes!
- And don't forget you can make the Biryani with either Balti paste or Korma depending on your taste preferences!
Disclaimer: We were sent the products for the purposes of the creating this recipe, however all thoughts and opinion were independently formed by members of not THAT Jaime Oliver.com