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Chicken biryani in bowl with serving dish behind and fork on plate

Quick and easy chicken biryani traybake

Karon Grieve
This super quick and easy chicken biryani traybake is moist and succulent, packed with amazing flavours and ready in just 30 minutes making it the perfect meal for any night of the week.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course main courses
Cuisine Indian
Servings 2 people
Calories 625 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 250 g chicken thighs
  • 1 onion sliced
  • 1 clove garlic minced
  • 1 tsp green chilli sliced
  • 1 tsp Garam Masala
  • 1/2 tsp ginger ground ginger
  • 100 g Basmati rice
  • 200 ml chicken stock
  • 100 g peas frozen peas
Metric - US Customary

Instructions
 

  • Preheat oven to 190C
  • Brown the chicken thighs in the oil on a high heat for a couple of minutes then remove it from the baking dish and set aside
  • Add the onions to the dish and cook for 5 minutes then add the chilli, spices and garlic and cook for 2 minutes more
  • Add the chicken thighs and rice to the dish along with the chicken stock. Cover with foil and pop into the oven for 20 minutes till the chicken has cooked through and the rice has absorbed all the stock
  • Add the peas to the dish, recover and cook in oven for just 5 minutes more
  • Serve your chicken biryani with a sprinkling of fresh parsley or coriander and some dry roasted peanuts too if you like

Video

Notes

Serve chicken biryani hot straight from the oven. Any leftovers can be served cold for lunch next day. This chicken biryani recipe also makes a good cold buffet/picnic dish too.

Nutrition

Calories: 625kcalCarbohydrates: 58gProtein: 30gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 126mgSodium: 266mgPotassium: 631mgFiber: 5gSugar: 7gVitamin A: 484IUVitamin C: 25mgCalcium: 55mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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