Easy Chicken Biryani

I am hosting this weeks 52 Cookbooks as Mary is having a busy time of it at the moment and asked me to step in and help, which I was more than happy to do. In case you have not heard of this linky before, it is about finding a recipe that you have not tried before in one of your cookbooks and cooking it and then blogging your results. It is a great idea as I for one have lots of cookbooks that I have never cooked from……yet!

This weeks recipe that I am sharing is actually taken from the BBC Good Food website – a brilliant library of recipes that I often look through for inspiraton when I have ingredients that I do not know what to do with. I found one for a chicken curry and rice dish which was a clever and thrifty way of using up left over cooked rice and cooked chicken (although you could cook both from scratch before hand if you do not have any leftovers). I have adpated this recipe to what I had in my kitchen and what I enjoy in a curry. It is by no means an authentic biryani, but i think it is similar, and although it is not served alongside a vegetable curry sauce, I serve mine with mango chutney and naan or popadoms.

This is such an easy recipe and perfect for times when you want an easy dinner but is still packed full of flavour, and you can make it as hot or as mild as you prefer.


Easy Chicken Biryani
Prep time
Cook time
Total time
Recipe type: mains
Serves: 4
  • 1 onion, chopped finely
  • 1 tbsp oil
  • 1-2 tbsp curry paste (whichever you prefer)
  • 1 tbsp mango chutney
  • 250g cooked boiled rice
  • couple of handfuls of cooked chicken (or turkey) shredded
  • couple of handfuls of cashew nuts
  • couple of handfuls of frozen peas
  1. place the oil in a non stick pan and slowly fry off the onion for about 5 minutes until soft
  2. add the curry paste and stir
  3. add the cooked rice, chicken, peas, cashews and mango chutney and stir to coat everything
  4. Cover with a lid and simmer for about 5 -10 minutes until the dish is piping hot, stirring occassionally to ensure it does not stick together or to the pan
  5. Serve with mango chutney on the side and naan breads and / or poppadoms


This is really yummy and has become a firm favouite of my OH, who asked me to make it again just a few days later! It is also a very thrifty meal as it uses up cooked rice and cooked chicken (or turkey) and you do not have to add cashews as these are pricey, as raisins or almonds or maybe mushrooms  would work well. Or no nuts at all if you are that way inclined.

What new recipe have you tried this week? Please link up below


7 comments / Add your comment below

  1. It’s lovely when a recipe is versatile and uses up leftovers – and is good and tasty. This kind of recipe is a firm favourite in our house too.

  2. This looks really nice!! I only ever make it the way my mum taught me and it involves layering the curry with boiled rice and then steaming it all so that it’s infused together.

  3. Can’t believe I chose brownies this week…. while the Queen of Brownies is hosting 52 Cookbooks.

    *I must be **mad** as these can never compete with the creme egg brownies!*


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