Chicken biryani bake

Chicken biryani bake

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 10 mins Cook: 1 hr, 15 mins

Easy

Serves 8
Keep this biryani bake in the freezer for an easy midweek health kick

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal463
  • fat11g
  • saturates2g
  • carbs54g
  • sugars7g
  • fibre5g
  • protein40g
  • salt1.31g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 skinless chicken breast, chopped into chunks
  • 4 skinless, boneless chicken thighs, chopped into chunks
  • 2 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp curry paste (we used korma and tikka masala)
  • 300g cauliflower, chopped into small florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 700ml chicken stock
  • 400g can chopped tomato
  • 400g can chickpea, rinsed and drained
  • 200g natural yogurt
  • 300g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 400g basmati rice, cooked following pack instructions
  • 5 tbsp flaked almond

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
yettimonster
6th Jul, 2015
5.05
This dish is wonderful, a real hit with family and guests. Tips: Used Balti Paste and added a teaspoon of lazy chilli (if you prefer to taste the spice). Cauliflower - cooked for 5 to 8 minutes as cooks in the oven. I made the fatal mistake of adding uncooked rice: took a lot longer to cook in the oven. But still came out tasty!
whats4t
3rd May, 2015
after 30 mins the cauliflower should be `nearly` tender!! nearly mush I would expect!!
Frantic Flapjack
27th Jan, 2015
3.8
This turned out very well, if a bit unusual. I served one fresh and have put the other in the freezer. Used Madras paste as recommended below and it was well flavoured.
roulstone02
3rd Jun, 2014
5.05
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
18th Feb, 2014
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
8th Apr, 2013
5.05
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
24th Feb, 2013
1.05
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
13th Jan, 2013
5.05
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
13th May, 2012
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
21st Jan, 2012
5.05
A delicious recipe, filling colourful and easy to make.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.