Chicken Biryani Bake Recipe
Introduction
This Chicken Biryani Bake is a comforting, flavorful twist on traditional biryani. Combining tender chicken, fragrant spices, and layers of rice and spinach, it makes a perfect family meal that’s easy to prepare and delicious to enjoy.
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 (korma and tikka masala recommended)
- 300g cauliflower, chopped into small florets
- 700ml chicken stock
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 200g natural yogurt
- 300g spinach
- 400g basmati rice, cooked following pack instructions
- 5 tbsp flaked almonds
Instructions
- Step 1: Heat the olive oil in a large, deep frying pan. Season the chicken pieces and fry until browned. Remove the chicken and set aside.
- Step 2: In the same pan, fry the sliced onions for 10-12 minutes until soft and starting to caramelise.
- Step 3: Add the curry paste and cauliflower florets to the onions, stirring to coat everything evenly.
- Step 4: Return the browned chicken to the pan. Pour in the chicken stock, chopped tomatoes, and chickpeas. Simmer for 30 minutes until the cauliflower is nearly tender. Add a splash more stock or water if needed to keep the mixture just covered with liquid.
- Step 5: Remove the pan from heat and stir in the natural yogurt.
- Step 6: Preheat your oven to 220°C (200°C fan/gas mark 7).
- Step 7: In a large or two smaller deep ovenproof dishes, layer the biryani bake. Start with one-third of the spinach leaves, seasoning lightly. Top with one-third of the curry mixture, then one-third of the cooked rice. Repeat this layering two more times.
- Step 8: Scatter the flaked almonds evenly over the top layer.
- Step 9: Bake in the preheated oven for 20-25 minutes until the top is crisp and the dish is piping hot throughout.
Tips & Variations
- The biryani bake can be cooked from frozen. Cover with foil and bake at 180°C/160°C fan/gas mark 4 for 1 hour 45 minutes, then remove the foil and increase the heat to 220°C/200°C fan/gas mark 7 for an additional 30 minutes until heated through. The cauliflower may soften more when cooked from frozen.
- Feel free to swap the cauliflower for other vegetables like peas or carrots for added color and texture.
- Use different curry pastes to vary the flavor profile, such as madras or vindaloo for a spicier option.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until hot throughout. The biryani bake also freezes well; cool completely before freezing in portion-sized containers. When frozen, cook as described in the tips section.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this dish?
Basmati rice works best here for its fragrance and texture, but you can use other long-grain rice varieties. Adjust cooking times and liquid amounts accordingly when cooking the rice separately.
Is it necessary to use both chicken breasts and thighs?
No, you can use just one type if preferred. Chicken thighs offer more flavor and remain juicier, while breasts are leaner. Combining both balances texture and taste.
Print
Chicken Biryani Bake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
This Chicken Biryani Bake is a comforting fusion dish combining the rich flavors of curry-spiced chicken and vegetables layered with fluffy basmati rice and spinach. Baked until golden and topped with crunchy flaked almonds, it offers a delicious and hearty family meal that can be easily prepared ahead and cooked from fresh or frozen.
Ingredients
Protein and Aromatics
- 1 tbsp olive oil
- 4 skinless chicken breasts, chopped into chunks
- 4 skinless, boneless chicken thighs, chopped into chunks
- 2 onions, sliced
Spices, Vegetables and Liquids
- 4 tbsp curry paste (korma and tikka masala blend)
- 300g cauliflower, chopped into small florets
- 700ml chicken stock
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 200g natural yogurt
- 300g spinach
Carbohydrates and Toppings
- 400g basmati rice, cooked according to pack instructions
- 5 tbsp flaked almonds
Instructions
- Prepare the Curry Base: Heat 1 tbsp of olive oil in a large, deep frying pan over medium heat. Season the chopped chicken breasts and thighs with salt and pepper, then fry until browned on all sides. Remove the chicken from the pan and set aside.
- Cook the Onions: In the same pan, add the sliced onions and fry for 10-12 minutes until they are soft and starting to caramelise, creating a sweet and flavorful base.
- Add Curry Paste and Vegetables: Stir in the curry paste and cauliflower florets, coating them well with the spices. Return the browned chicken to the pan.
- Simmer the Curry: Pour in the chicken stock, canned chopped tomatoes, and drained chickpeas. Bring to a simmer and cook gently for 30 minutes, until the cauliflower is nearly tender. Add a splash more water or stock if the mixture looks too dry. Remove the pan from heat and stir in the natural yogurt to add creaminess.
- Assemble the Biryani Bake: Preheat your oven to 220°C (200°C fan) or gas mark 7. In one large or two smaller deep ovenproof dishes, layer the ingredients in three parts: first, spread a third of the spinach leaves and season lightly, then spoon over a third of the curry mixture, followed by a third of the cooked basmati rice. Repeat this layering two more times, finishing with rice on top.
- Add the Final Touches and Bake: Scatter the flaked almonds evenly over the top layer. Bake in the preheated oven for 20-25 minutes until the topping is golden brown and crisp, and the bake is piping hot throughout.
- Optional Cooking from Frozen: If cooking from frozen, cover the dish with foil and bake at 180°C (160°C fan) or gas mark 4 for 1 hour 45 minutes, then remove the foil and increase the temperature to 220°C (200°C fan) or gas mark 7 to bake for a further 30 minutes until thoroughly heated and crisp on top.
Notes
- You can use a mix of korma and tikka masala pastes or your favorite curry paste blend.
- Cooking from frozen will result in a softer cauliflower texture but is convenient for meal prep.
- Adjust seasoning at each stage to taste, especially before baking.
- The bake can be assembled ahead of time and refrigerated or frozen for later use.
- Use skinless chicken to keep the dish lighter, though you can opt for skin-on if preferred.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian Fusion
Keywords: chicken biryani bake, curry bake, baked biryani, one dish meal, Indian inspired chicken recipe, easy family dinners
