The BBC Good Food logo
Chicken biryani bake

Chicken biryani bake

By
A star rating of 4.1 out of 5.29 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal463
fat11g
saturates2g
carbs54g
sugars7g
fibre5g
protein40g
low insalt1.31g
Advertisement

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 tomato
  • 400g can chickpea , rinsed and drained
  • 200g natural yogurt
  • 300g spinach
  • 400g basmati rice , cooked following pack instructions
  • 5 tbsp flaked almond

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.29 ratings
Advertisement
Advertisement
Advertisement

Sponsored content