Chicken biryani

A tasty, all-in-one Indian-inspired dish that's bursting with fragrant spices.

Serves: 4

Preparation time:  10 minutes

Cooking time:  35 minutes

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You will need

  • 1½ tablespoons Sainsbury's olive oil
  • 400g pack British mini chicken fillets by Sainsbury's, cut into chunks
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, peeled and sliced
  • 3 tablespoons balti curry paste
  • 300g Sainsbury's basmati rice
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 cardamom pods
  • 700ml hot chicken stock
  • 100g frozen British garden peas by Sainsbury's
  • ½ x 31g pack fresh coriander, washed and roughly chopped
  • 1 lemon, juice only
  • 20g flaked almonds, toasted
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Recipe Information

Step by step guide to making Chicken biryani

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Heat half the oil in a casserole dish on the hob and cook the chicken for 5 minutes until browned. Transfer to a bowl and set aside.
  2. In the same casserole, add the remaining oil and the onion, and cook for 5 minutes until golden, adding a splash of water if needed.
  3. Stir in the garlic and curry paste, and cook for 30 seconds before adding the rice, bay leaves, cinnamon stick, cardamom pods and browned chicken. Stir to coat the chicken and rice all over.
  4. Add the hot stock, scraping up any of the bits from the bottom of the pan. Bring to a simmer. Cover with foil followed by a tight-fitting lid and place in the oven to cook for 15 minutes.
  5. Remove from the oven, stir through the peas then place back in the oven for a further 5 minutes, until the rice is tender.
  6. Stir in the chopped coriander and lemon juice, and scatter with the flaked almonds to serve.

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Nutritional information for Chicken biryani

Nutritional information for Chicken biryani

Nutrition type per serving
Calories 551 kcal
Total Fat 12.4g
Saturated Fat 1.8g
Salt 0.54g
Sugar 4.2g