'Speedy' Biryani

1. Cut each chicken breast into 2–3cm diced pieces and place in a bowl. Wash your hands after handling raw chicken
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.

While these are cooking you can carry on with the next steps

3. Using a different chopping board and knife, peel and finely chop the red onion
4. Wash the French beans, tomatoes and coriander
5. Finely chop the coriander, top and tail the French beans then halve. Quarter the tomatoes
6. 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
7. Add the chopped red onion and French beans and cook for a further 3 minutes
8. 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 and keep stirring
9. Add the cooked rice. Mix well, cover and simmer for 2 minutes. Add more water if required
10. Peel the shell from the hard-boiled eggs and slice into quarters
11. Spoon the Speedy Biryani into a large serving dish and garnish with hard-boiled egg quarters and a sprinkling of fresh coriander