Chicken and Cauliflower Biryani

Chicken Rice is always a popular choice with children, and our bright, colourful Clean Plate version makes it extra special. Incorporating a combination of delicious spices and seasonal vegetables not only adds great flavour, but gently introduces young taste buds to the rich world of Indian cuisine.

Chicken & Cauliflower Biryani

Recipe by Clean Plate

Serves 10 pre-schoolers

Ingredients:

350     g             Chicken breast, diced

1           tsp         Garlic, crushed

½         tsp         Ground ginger

½         tsp         Garam Masala

1           each      Onion, finely chopped

2          each      Celery stalks, finely chopped

1          each       Carrot, finely diced    

1           Tbsp      Rice bran oil (or similar) 

½       tsp         Turmeric

1           tsp         Mild curry powder

1 ½      cups      Basmati rice

½         cube     Reduced-sodium chicken flavour stock cube (we use Massel)

3          cups      Boiling water

150      g             Cauliflower, cut in florets (¼ whole cauliflower)  

½          cup       Frozen peas   

Method:

1. In a bowl, mix the diced chicken with the garlic, ginger and garam masala. Cover it and let it marinate for at least 20 minutes and up to 24 hours.

2. In a large frying pan, heat up the half of the rice bran oil and add the onion, celery and carrot. Cook the vegetables gently, over a medium-low heat, for 10 minutes or until softened. Remove from the pan and reserve.

3. In a large saucepan or wok with lid, add remaining rice bran oil and cook the chicken until it starts to change colour on the outside. Add the reserved cooked vegetables to the pan and continue cooking for a few more minutes.

4. Add the turmeric and curry powder and cook, stirring, for another minute, or until you can start smelling the fragrance from the spices. Add the Basmati rice and mix well.

5. Dissolve the chicken stock in a little of the boiling water and pour it along with rest of the water into the pan. Stir well, scraping any bits that might have stuck to the bottom.

6. Turn up the heat and bring to a boil. Give it another good stir and cover the pan with the lid. Turn down the heat to its lowest setting and cook it for 10 minutes.

7. Meanwhile, prepare the cauliflower florets by steaming or boiling them until soft. Once cooked, place florets on a chopping board and chop finely. Reserve.

8. Microwave the peas for one minute or until just defrosted.

9. When the rice has cooked, carefully lift the lid and add the chopped cauliflower and peas. Cover the pot and let it sit for 2-4 minutes.

Fluff the rice with a fork and gently mix with a large spoon until the cauliflower and peas are mixed through.

Dietary Information:

This recipe is Nut Free, Egg Free, Gluten Free and Dairy Free

To make it Vegetarian: Substitute cooked chickpeas for the chicken.