At the end of Episode 1, one of the roasted chicken “reinvention” recipes I mention is Biryani, but you know I don’t make this from scratch! I start with a frozen bag of Biryani, and add all kinds of fresh, colorful goodness.
1 cup (eyeball it) Cooked and shredded chicken
1 bag frozen Trader Joe’s brand Biryani
1 cup green beans, trimmed and cut into 2-inch pieces
1 ½ tablespoons vegetable oil, divided
2 hard boiled eggs
Indian spice blend, such as Masala Biryani (available in specialty food stores)
Hot chili sauce, such as Sriracha sauce
The Jamaican Jerk chicken leftovers work great for this dish because they have similar spicy curry flavors—but you can use any flavor of chicken (or beef or lamb, for that matter). We’re using green beans because we had some leftover, but you can use any veggies you have—bonus if it has a nice, bold color that complements the biryani.
Place a tablespoon of Indian spice blend in a small bowl. Peel hard boiled eggs and roll them in the spice to coat, just like you would an Easter Egg. Cut eggs into quarters; sprinkle a bit more spice blend on top. Set aside.
Heat 1 ½ teaspoons oil in a skillet or wok over medium high heat. Add chicken and green beans, sauté about two minutes (green beans will still be very crisp). Move green beans and chicken to one side of pan. Add remaining oil to the other side of the pan, then the bag of frozen Biryani. Cook biryani by itself for 30 seconds to thaw then mix together with green beans and chicken and continue cooking until almost heated through, stirring occasionally. Stir in eggs, and 1 tablespoon water. Cover and reduce heat a bit. Simmer until eggs are heated, about 3 minutes. Serve with Sriracha sauce. Delish!
Photo by Lauren Hunter