Chicken biryani bake

Chicken biryani bake

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(14 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
463
protein
40g
carbs
54g
fat
11g
saturates
2g
fibre
5g
sugar
7g
salt
1.31g

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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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.

Recipe from Good Food magazine, April 2011

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Comments

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roulstone02's picture
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This is lovely. I read the reviews and decided to use madras paste, glad I did, it can definitely take it. We all loved it and there was plenty left over for the freezer. I will definitely make this again. Thank you for yet another great recipe.

MissB's picture

I used madras paste and was quite generous with the amounts (as my bf loves spicy foods). I then forgot to add the yogurt but was super tasty never the less! A really great dish! I also took the advice from below and covered with foil so the rice didn't get too crusty!!

pammiejay's picture
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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.

happytrudes's picture
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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.

woodycot's picture
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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 ;-)

janinen's picture

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.

elaineclark's picture
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A delicious recipe, filling colourful and easy to make.

helenclare5's picture
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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).

annettem's picture

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

iruz88's picture
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This made my boyfriend to go crazy about biryani.... :) !!!!!!

ps72339's picture
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Very nice! Didn't use almonds as my boyfriend doesn't like them but still great. Really good leftovers too!

remehardiman1's picture
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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.

lizzafezza's picture
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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.

mikeogden1's picture
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really easy and very tasty

florence100's picture
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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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