Last Updated on

Being a mommy and thinking of HEALTHY meals for your little ones is always on your mind. Being of Indian heritage, I wanted to introduce both my children to classic chicken dishes, but without the salt and spice. So I began to experiment and have, in my opinion, perfected the classic chicken biriyani dish that’s a firm favourite in my household. It’s super-easy and with a little organisation, you can pack them full of veggies, within SECONDS! You can even re-heat it and it still tastes amazing. Sounds great, right?

Now, when I cook, I usually add the ingredients by eye, but I will try and quantify it, but please note that you can adjust these according to your little ones taste.

This post may contain affiliate links. For more information read my disclosure page.

Prep: 10 mins Cook: 30 mins Serves: 2

Ingredients

  • 1 cup basmati rice
  • 10g butter
  • 1 medium onion finely chopped
  • spices: ½ tsp turmeric, ½ tsp garam masala, ½ tsp cumin powder, ½ tsp ginger powder
  • 4 frozen* cubes of chicken breast
  • 2 frozen cubes of spinach puree
  • 1 frozen cube of butternut squash puree
  • 1 frozen cube of sweet potato puree
  • 2 frozen cubes of carrot puree
  • ½ cup of frozen petit pois
  • 1 tsp dried coriander/ fresh leaves, finely chopped
  • ½ tsp cumin seeds
  • 2 cloves of garlic, crushed
  • olive oil

*In a previous blog, I talk about saving heaps of time by prepping and freezing meat and veggies so I have stock at hand when making meals. Click here, to read what I did and still do.

Method

  1. Heat 10g butter in a frying pan and cook 1 finely chopped medium onion for 10 mins or until soft and transparent.
  2. Add 2 cloves of crushed garlic and cook for 1 minute.
  3. Sprinkle in all the spices and mix.
  4. Add all the frozen cubes of veggies. Cook until defrosted and aromatic.
  5. Add 1 tsp of dried coriander and mix. The paste is made.
  6. In the steamer blender, add the frozen chicken cubes and peas and leave them to cook (approx. 15 minutes). Now on to the rice.

Beaba 4 in 1 steamer blender: Chicken recipe

  1. Soak 1 cup of basmati rice in warm water, then wash in cold until the water runs clear.
  2. In a separate pan, add a little olive oil and add ½ tsp cumin seeds. Heat until cumin seeds brown.
  3. Add the rice followed by 2 cups of water. (TIP: always add twice as much water compared to rice).
  4. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins or until soft and fluffy.
  5. Remove cooked chicken and peas from the steamer blender. Chop the chicken in to small pieces and add them and the peas to the paste.
  6. Add the paste to the rice and mix so the paste coats the rice evenly.
  7. Serve and enjoy.


I hope your little ones LOVE this recipe as much as mine do. Feel free to share your thoughts.

Please follow and like 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *