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

Scale

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