Baked biryani chicken and rice

Baked biryani chicken and rice

Category: Main meal | Serves: 2

Prep time: 10 minutes | Cooking time: 1 hour


Vegetable oil (less than 1 tsp)

2 onions, thinly sliced

1 clove garlic, crushed

1 tsp ground turmeric

2 tsp garam masala

½ green chilli, finely chopped (optional)

115g (4oz) chestnut mushrooms, sliced

115g (4oz) brown basmati rice

4 skinned and boned chicken thighs, about 500g

400ml (14 fl oz) reduced-salt stock

115g (4oz) frozen vegetables, (e.g. peas, green beans, sweetcorn or a mixture)

400g can cooked green lentils, drained and rinsed

2 tbsp chopped fresh coriander


1. Heat the oven to 190°C/170°C fan oven/gas mark 5. Spray or wipe the base of a flameproof casserole dish or an ovenproof saucepan with a little oil. Fry the onion for five to seven minutes, until beginning to soften.

2. Stir in the garlic, turmeric, garam masala, chilli (if using), mushrooms and rice. Cook, stirring, for one minute, then top with the chicken and pour the stock over. Bring to the boil, cover tightly with a lid or foil and bake for 40 minutes.

3. Uncover the pot and stir in the vegetables and lentils. Cover again and return to the oven for a further 15 minutes.

4. Stir in the chopped coriander just before serving.

Baked biryani chicken and rice

Cook's tip

  • The cooked biryani can be cooled and frozen. To use, thaw overnight in the fridge and microwave on high for three to four minutes or until piping hot.

Nutritional information

Biryani baked chicken and rice