Chicken Biryani

This recipe meets the requirements for a portion of meat, fish, eggs, beans or other non-dairy sources of protein each day and a portion of meat or poultry on three or more days each week in the School Food Standards. It also provides a portion of starchy foods.

Ingredients

115ml sunflower oil

2.7kg chicken breasts, diced

115g medium curry powder

1.9kg tinned chickpeas, drained weight

775g coriander or spinach, roughly chopped

1.5kg onions, diced

75g garlic, crushed

775g green beans, cut into small pieces

1.6 litres water

1.85kg tomatoes, cut into quarters

3.9kg basmati rice, cooked

Method

1. Put the oil, chicken, curry powder, chickpeas and three-quarters of the coriander or spinach in a pan and cook for 5 minutes, stirring frequently until all the chicken is white.

2. Add the onions, garlic and green beans. Cook for a further 3-4 minutes.

3. Add the water and tomatoes and cook for a further 5 minutes.

4. Add the cooked rice and stir in well.

5. Cover and simmer for 2 minutes, stirring constantly until the green beans are tender. You may need to add extra water to prevent sticking.

6. Garnish with the remaining coriander or spinach.

You can vary the amount of curry powder according to the tastes of the children in your school.

This recipe makes 50 portions.

Primary serving size = 305g

Cost per serving = £1.00

Please note that our estimated costings are based on prices that are higher than those available to schools.

This recipe meets the requirements for a portion of meat, fish, eggs, beans or other non-dairy sources of protein each day and a portion of meat or poultry on three or more days each week in the School Food Standards. It also provides a portion of starchy foods.