British Dietetic Association,
5th Floor, Charles House,
148/9 Great Charles Street Queensway,
Egg and mustard *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
Biryani is a festival dish, traditionally served at Indian weddings. It comes from Kerala, where rice is a staple food. This is a deliciously spicy version of a substantial meal that is served in one pot.
1 x 15ml spoon vegetable oil
2 chicken breast fillets
1 medium red onion
100g French beans
4 x 15ml spoons Balti curry paste
500g cooked basmati rice
(approx. 200g uncooked rice = 500g cooked rice)
2 hardboiled eggs
Sharp knife x 2 (one for meat, one for vegetables)
Chopping board x 2 (one for meat and one for vegetables)
Cup or mug
Large saucepan with
lid or electric wok
Plastic spoon or spatula
Large serving dish
Please download the pdf for this recipe so that the pictures can be followed. The recipe can also be used alongside the main recipe for Speedy Biryani.
This is not a dish that can be reheated. However the boiled eggs and rice can be prepared in advance, cooled and stored in a fridge.