Chicken Biryani is a delicious Indian recipe made using pre cooked rice, curry powder and mango chutney, this version I have used leftover roast chicken. The dish is made in one pot, layered and baked in the oven…..yum!
STEP 1
Finely dice the ginger, garlic & onion & cook 10 mins med heat.
STEP 2
Add spinach, cook a further 5 mins & season with salt & pepper.
STEP 3
Add the curry powder, flour, chutney & chicken.
STEP 4
Top with rice, almonds, ghee & cook 40 mins, removing lid halfway.
Chicken Biryani made with Leftover Roast Chicken
This is a really quick version of Biryani, with the rice and chicken pre cooked, so you are just really adding flavour and then baking in the oven. No surprises this recipe was inspired from one of Jamie Oliver’s cookbooks.
My Leftover Roast Lamb Biryani has been so popular (especially over Easter!), that I thought I would try it with leftover chicken, everyone always seems to have leftover chicken in their fridges don’t they?
SOME MORE ONE POT RICE RECIPES….
Chicken Biryani made with Leftover Roast Chicken
- Total Time: 1 hour
- Yield: 4-6 1x
Ingredients
- 2 cups Basmati rice
- 1 tablespoon olive oil
- 2cm piece ginger, finely diced
- 3 cloves garlic, finely diced
- 1 onion, finely diced
- 3 handfuls baby spinach
- salt & pepper
- 1 tablespoon curry powder
- 1 tablespoon plain flour
- 2 tablespoons mango chutney
- 200g leftover roast chicken (or whatever you have left)
- 1 cup chicken bone broth, stock or water
- ½ cup slithered almonds
- ¼ cup ghee or melted butter
- Greek or natural yoghurt to serve
- fresh coriander to serve
Instructions
Cook rice as per packet instructions, rinse under cold water and drain. (this can be done the day before)
Pre heat oven to 200°C.
In a large oven proof dish, add the oil, ginger, garlic and onion over medium heat and cook for 10 minutes. Add the spinach and cook a further 5 minutes. Season with salt and pepper and add the curry powder, flour, chutney and chicken. Stir well to combine. Take off heat, pour in broth, top with rice, sprinkle with almonds and drizzle with ghee or butter.
Put on lid and bake in oven for 40 minutes, removing the lid after 20 minutes.
Serve topped with yoghurt and coriander.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
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