Chicken biryani bake

Chicken biryani bake

Keep this biryani bake in the freezer for an easy midweek health kick

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 15 mins

Freezable

Low-fat, Super healthy

Method

  1. Start by making the curry. Heat 1 tbsp of the oil in a large, deep frying pan. Season the chicken and fry until browned, then remove and set aside. Fry the onion in the rest of the oil for 10-12 mins until soft and starting to caramelise.
  2. Add the paste and cauliflower, stirring to coat everything, then return the chicken. Pour in the stock, tomatoes and chickpeas and simmer everything for 30 mins until the cauliflower is nearly tender. There should be just enough liquid to cover everything so add a splash more water or stock if you need to. Remove from the heat and stir in the yogurt.
  3. Assemble the bake in either 1 large or 2 smaller, deep ovenproof dishes. Start with a ¹/³ of the spinach leaves, season, then top with a ¹/³ of the curry. Finish with a ¹/³ of the rice then repeat twice more. Scatter on the almonds and either cool completely to freeze, or heat oven to 220C/200C fan/gas 7 and cook for 20-25 mins until the topping has crisped up and the dish is piping hot through.
Try

Cook from frozen

The biryani bake can be cooked from frozen but the cauliflower will become quite soft. Cover with foil and bake at 180C/160C/ gas 4 for 1 hr 45 mins, before removing foil and baking at 220C/ 200C/gas 7 for 30 mins more until piping hot through. Or defrost at room temp, then cook as above in the recipe, just adding an extra 10-15 mins to the cooking time.

PER SERVING

463 kcalories, protein 40.0g, carbohydrate 54.0g, fat 11.0 g, saturated fat 2.0g, fibre 5.0g, sugar 7.0g, salt 1.31 g

Recipe from Good Food magazine, April 2011.

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Latest comments and suggestions

  • Binder photo Florence

    24 March 2011

    Florence rated and commented on this recipe

    5 stars

    A really lovely recipe, great for entertaining, as it can be prepared in advance. I found that making 3/4 the recipe for 8 people was plenty. I served it with a side salad of sliced tomatoes and cucumber scattered with coriander; mango chutney and naan bread.

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  • Binder photo Kerry

    06 April 2011

    Kerry rated this recipe

    5 stars

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  • Binder photo mikeogden1

    06 April 2011

    mikeogden1 rated and commented on this recipe

    4 stars

    really easy and very tasty

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  • Binder photo Lynsey

    08 April 2011

    Lynsey rated and commented on this recipe

    4 stars

    Tasty and easy. I missed out the spinach as didn't have any and used a good quality curry powder. Would make again with the spinach.

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  • Binder photo reme

    10 April 2011

    reme commented on this recipe

    I agree it is a great dish for entertaining. I used less curry paste so that it would appeal to some people who are not that keen on spicy foods and it was still very tasty. Went down a treat with everyone and there was plenty left for seconds.

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  • Binder photo reme

    10 April 2011

    reme rated this recipe

    5 stars

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  • Binder photo TrishBrighton

    16 July 2011

    TrishBrighton rated and commented on this recipe

    5 stars

    Very nice! Didn't use almonds as my boyfriend doesn't like them but still great. Really good leftovers too!

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  • Binder photo Ashie Ranathunga

    17 August 2011

    Ashie Ranathunga rated and commented on this recipe

    5 stars

    This made my boyfriend to go crazy about biryani.... :) !!!!!!

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  • Binder photo Ashie Ranathunga

    17 August 2011

    Ashie Ranathunga commented on this recipe

    I added fried cashewnuts instead of almonds.. very very visually appealing.. :)))))))))))) !!!!!!!!

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  • Binder photo AnnetteM

    15 November 2011

    AnnetteM commented on this recipe

    Loved this. Reduced measurement down to just serve two but still enough for 4! I left out the chickpeas but added green beans, mushrooms & carrots. Also added extra tikka paste & some medium curry powder. Also only did two layers as my servin dish was quite big. This was so mch better than I thought it would be, completely surpassed any biryanis I've eaten before in Indian restaurants and I'll be doing this dish maybe with a few tweaks whenever we're fancying a curry takeaway. Tasted so much fresher & authentic!! Definitely recommend giving this one a go!

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  • Binder photo SavedRecipes

    06 January 2012

    SavedRecipes rated and commented on this recipe

    5 stars

    I recommend this recipe, really flavoursome and tasty - I three quartered the recipe and had enough to make 2, good size 2 person portions - and am already looking forward to the 2nd one awaiting us in the freezer!! (i used Korma curry paste).

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  • Binder photo ElaineC

    21 January 2012

    ElaineC commented on this recipe

    A delicious recipe, filling colourful and easy to make.

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  • Binder photo ElaineC

    21 January 2012

    ElaineC rated this recipe

    5 stars

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  • Binder photo Janine

    13 May 2012

    Janine commented on this recipe

    I found this recipe very bland.Perhaps it depends on the paste you used, I used a medium Tikka paste. I would make it again however I would really spice it up as the flavours seem to disappear when it is cooked.Also if you want to prevent the rice from becoming hard on top you would need to cover the top with foil.

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  • Binder photo woodycot

    13 January 2013

    woodycot rated and commented on this recipe

    5 stars

    I made this using a mixture of Madras and Balti paste, and it was perfect !! Clean plates all round. I made it in 3 dishes of 3 good portions per dish, so I could freeze the others. Any left-overs just add mayo and a few raisins for a lunchbox filling of Coronation chicken ;-)

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  • Binder photo Trudy

    24 February 2013

    Trudy rated and commented on this recipe

    1 stars

    Horrible and bland Sorry but i found this really bland. I followed the recipe excactly but realised when i was making the curry part it was bland so added more seasoning and some chilli to lift it, but end result was still poor. a lot of work for no taste, won't be making this one again.

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  • Binder photo Pj

    08 April 2013

    Pj rated and commented on this recipe

    5 stars

    Missed out the chickpeas. Was a bit apprehensive about adding the spinach without blanching and squeezing out the water first but happy to say you can just bung it in and it doesn't make the dish runny. Fabulous make-ahead recipe which also freezes well.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 15 mins

Freezable

Low-fat, Super healthy

Ingredients

  • 1 tbsp olive oil
  • 4 skinless chicken breasts , chopped into chunks
  • 4 skinless, boneless chicken thighs , chopped into chunks
  • 2 onions , sliced
  • 4 tbsp curry paste (we used korma and tikka masala)
  • 300g cauliflower , chopped into small florets
  • 700ml chicken stock
  • 400g can chopped tomatoes
  • 400g can chickpeas , rinsed and drained
  • 200g natural yogurt
  • 300g spinach
  • 400g basmati rice , cooked following pack instructions
  • 5 tbsp flaked almonds
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PER SERVING

463 kcalories, protein 40.0g, carbohydrate 54.0g, fat 11.0 g, saturated fat 2.0g, fibre 5.0g, sugar 7.0g, salt 1.31 g

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