Name: Chicken biryani bake
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Indian
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

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Chicken biryani bake

Chicken biryani bake

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr and 15 mins

A star rating of 4.2 out of 5.33 ratingsRate

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

Freezable

Healthy

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A star rating of 4.6 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal463
fat11g
saturates2g
carbs54g
sugars7g
fibre5g
protein40g
salt1.31g

low

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.

Recipe from Good Food magazine, April 2011

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A star rating of 4.2 out of 5.33 ratings

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