Chicken biryani bake
Chicken biryani bake
Keep this biryani bake in the freezer for an easy midweek health kick
- Prep: 10 mins
Cook: 1 hrs 15 mins - Serves 8
- Easy
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 tomatoes
- 400g can chickpeas, rinsed and drained
- 200g natural yogurt
- 300g spinach
- 400g basmati rice, cooked following pack instructions
- 5 tbsp flaked almonds
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.
Method
-
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.
-
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.
-
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.
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