Chicken biryani

Simple, all-in-one suppers don't get much tastier than this easy Indian-inspired dish that's bursting with fragrant spices.
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Ready time:45 minutes

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Prep time:
10 minutes

Cooking time:
35 minutes

1 serving provides

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  • 551
  • 4.2
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  1. Preheat the oven to 200°C, fan 180°C, gas 6. Heat half the oil in a casserole dish on the hob and cook the chicken for 5 minutes until browned. Transfer to a bowl and set aside.
  2. In the same casserole, add the remaining oil and the onion, and cook for 5 minutes until golden, adding a splash of water if needed. Stir in the garlic and curry paste, and cook for 30 seconds before adding the rice, bay leaves, cinnamon stick, cardamom pods and browned chicken. Stir to coat the chicken and rice all over.
  3. Add in the hot stock, scraping up any of the bits from the bottom of the pan. Bring to a simmer. Cover with foil followed by a tight-fitting lid and place in the oven to cook for 15 minutes. 
  4. Remove from the oven, stir through the peas then place back in the oven for a further 5 minutes, until the rice is tender. Stir in the chopped coriander and lemon juice, and scatter with the flaked almonds to serve.
Buy recipe ingredients


  • 1½ tablespoons Sainsbury's olive oil
  • 400g pack British mini chicken fillets by Sainsbury's, cut into chunks
  • 1 onion, finely sliced
  • 2 garlic cloves, sliced
  • 3 tablespoons balti curry paste
  • 300g Sainsbury's basmati rice
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 cardamom pods
  • 700ml hot chicken stock
  • 100g frozen British garden peas by Sainsbury's
  • ½ x 28g pack fresh coriander, washed and roughly chopped
  • Juice of 1 lemon
  • 20g toasted flaked almonds

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