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.
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Prep: 10 mins Cook: 30 mins Serves: 2
- 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.
- Heat 10g butter in a frying pan and cook 1 finely chopped medium onion for 10 mins or until soft and transparent.
- Add 2 cloves of crushed garlic and cook for 1 minute.
- Sprinkle in all the spices and mix.
- Add all the frozen cubes of veggies. Cook until defrosted and aromatic.
- Add 1 tsp of dried coriander and mix. The paste is made.
- In the steamer blender, add the frozen chicken cubes and peas and leave them to cook (approx. 15 minutes). Now on to the rice.
- Soak 1 cup of basmati rice in warm water, then wash in cold until the water runs clear.
- In a separate pan, add a little olive oil and add ½ tsp cumin seeds. Heat until cumin seeds brown.
- Add the rice followed by 2 cups of water. (TIP: always add twice as much water compared to rice).
- 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.
- 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.
- Add the paste to the rice and mix so the paste coats the rice evenly.
- Serve and enjoy.
I hope your little ones LOVE this recipe as much as mine do. Feel free to share your thoughts.