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Chicken biryani traybake recipe

25 ratings

You fancy a biryani but like the idea of a traybake? Look no further than this healthy and budget-friendly one-pot wonder! The smell alone is delicious, and it tastes incredible with gorgeous curry and chilli flavours. See method

Serves 4
Takes 1 hr 15 mins
579 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

600g pack chicken drumstick fillets
500g carrots, cut into thin batons
1 onion, thickly sliced
3 tbsp medium curry powder
2 tbsp vegetable oil
300g long-grain rice
3 garlic cloves, crushed
1 green chilli, deseeded if you like and finely chopped
1 chicken stock pot, made up to 800ml
10g fresh coriander, chopped
1 lemon, cut into wedges

1 of your 5-a-day and a source of fibre

Each serving contains

Energy
2435kj
579kcal 29%
Fat
14g 20%
Saturates
2g 11%
Sugars
13g 14%
Salt
1.5g 25%

of the reference intake
Carbohydrate 69.4g Protein 39.5g Fibre 9.3g

Method

Preheat the oven to gas 9, 240°C, fan 220°C. Add the chicken, carrots, onion, curry powder and oil to a high-sided roasting tin. Season, toss, then spread out in the tin, nestling the chicken fillets on top of the vegetables. Roast for 25 mins or until golden.
Thoroughly rinse the rice in a sieve under cold running water for 1-2 mins; set aside.
Stir the garlic and chilli into the tin and return to the oven for 3 mins. Reduce the temperature to gas 6, 200°C, fan 180°C. Set the chicken fillets aside on a plate, then add the rice and stock to the tin, stirring well. Nestle the chicken on top, cover tightly with foil, then bake for 15 mins.
Use a fork to fluff up and stir the rice mixture around the chicken, re-cover with foil, then bake for another 15 mins or until the rice is fluffy and tender and the chicken is cooked through. Leave to stand for 5 mins, then serve with the coriander and lemon wedges.

See more Traybake recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.