recipe: speedy chicken biryani

A child-friendly recipe that's quick to knock-up and tastes great!



Serves 4 small appetites


200g Uncle Ben’s Ready to Heat Basmati rice

100g French beans

130ml water

4 tomatoes

4tbsp spoons Uncle Ben’s Recipe Base Korma Curry Paste

2 chicken breast fillets (about 260g)

2 hard-boiled eggs

1 medium red onion

1tbsp spoon vegetable oil

Small bunch fresh coriander

Cooking time

10 mins prep, 15 mins on the hob

How to make it

  • Cut the chicken into 2–3cm pieces and place in a bowl. Wash your hands after handling raw chicken.
  • Heat 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. 
  • Peel and finely chop the red onion, wash the French beans, tomatoes and coriander
  • Finely chop the coriander. Top and tail the French beans and cut them in half. Cut the tomatoes into quarters.
  • 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
  • Add the chopped red onion and French beans and cook for a further 3 minutes.
  • 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.
  • Add the cooked rice. Mix well, cover and simmer for 2 minutes. You might want to add a little bit more water now.
  • Peel the shell from the hard-boiled eggs and slice into quarters.
  • Spoon the Speedy Biryani into a large serving dish and garnish with hard-boiled egg quarters and a sprinkling of fresh coriander

Inspired by DJ BBQ, families will be encouraged to cook the official Big Cookathon 2015 recipe - Speedy Biryani - at a time that suits them over the weekend. Register here.

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Guest Saturday, 24 October 2020

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