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Simple One Pot Chicken Biryani

February 19, 2019


Prep: 10 mins

Cook: 40 mins

Serves: 4 adults


*Suitable for your weaning baby from 6 months+

*Suitable for freezing



1 tbsp olive oil

1 onion, peeled and halved

thumb size piece of ginger, peeled

4 garlic cloves, skin removed

1 tsp turmeric

1 tsp cumin

1 tsp garam massala

1/2 mild chilli powder

1/2 tsp ground coriander

600g chicken breasts, cut into small chunks

1/2 cup full fat natural yogurt

2 cups basmati rice

800ml low salt chicken stock

handful chopped cherry tomatoes

2 tbsp freshly chopped coriander



1. Whizz the onion, garlic and ginger to a smooth paste in a food processor. Place in a large bowl with the spices, yogurt and chicken and stir well to combine.

2. Heat 1 tbsp olive oil in a large pot over a medium heat. Add in the chicken mixture and cook for a few minutes until the chicken is sealed on all sides.

3. Meanwhile, place the rice in a sieve and wash well under cold running water. 

4. Add the rice, stock and chopped tomatoes to the pot and give a good stir. Bring to the boil, then place a tight fitting lid on the pot and reduce to a simmer for 10 minutes. Remove from the heat and leave for another 10 minutes to cook with the lid on. 

5. Serve with a good sprinkling of freshly chopped coriander on top.