Chicken Biryani.
Every other week I roast a chicken either for a meal or to keep the family going in lunches and sandwiches.
Nothing goes to waste, right down to the carcass which is either used immediately to make stock or it goes into the freezer to be used later.
Occasionally, there’s enough leftover meat for a meal and when that happens one of my favourite ‘go to’ recipes is this easy chicken biryani. If you’re really well organised you can use the homemade stock from the carcass and add to the biryani!
This is a much simpler version than some of the elaborate Indian and Persian recipes for biryani which is very often served as a special dish at celebrations. Being simple doesn’t mean it’s less tasty and the addition of the roasted cauliflower adds an extra layer of delicious flavour and also packs in some extra health giving goodness. Traditionally chilli is not part of a biryani and the flavours in this recipe are not overly hot. For an extra kick, feel free to add some fresh chilli.
There’s very little prep involved and don’t forget if you’re short of time, get the veg prepped the night before to save time later.
This is the kind of dish I like for a quick mid week meal although I would also be happy to serve this up as part of a more special or elaborate meal. Elevate it to another level by sprinkling with toasted almonds and serving with mango or hot banana chutney and a raita.
| Servings | Prep Time |
| 4-6 people | 15 minutes |
| Cook Time |
| 20 minutes |
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There's more to leftover chicken than sandwiches and this biryani with roasted spiced cauliflower is a great way to use it up in a family meal. This is a simplified version of a traditional biryani; it's not too spicy but it's just as tasty, and, with the addition of the roasted cauliflower it's very healthy too.
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- 300 g Basmati rice
- 25 g butter
- 1-2 tbsp rapeseed oil
- 1 medium onion diced
- 4 garlic clove - finely chopped
- 1 red or green pepper diced
- 6 cardamom pods - seeds removed
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground corriander
- 1/4 - 1/2 tsp chilli flakes
- 1 5cm piece of cinnamon sttick
- 4 cloves
- 1 Bay leaf
- salt, to taste
- 800 ml chicken or vegetable stock
- 1-2 tbsp dried barberries use raisins as an alternative
- approx 400 g cooked chopped chicken
- large handful of freshly chopped coriander
- 1 small cauliflower broken into small florets
- 1 small red onion sliced
- 1/2 tsp chilli flakes
- 1http://aweepinchofsugar.co.uk/wp-admin/post.php?post=5805&action=edit# tsp ground cumin
- 1 tbsp rapeseed oil
- salt and black pepper to season
- Heat the oven to 200C/180C/gas 7. Wash the rice in several changes of water the put the rice in a heatproof bowl and cover with hot water. Season with salt and set aside. Meanwhile, start cooking the cauliflower. Mix the cauliflower, onion, oil, spices and seasoning together and place on a baking tray. Roast in the oven for 20 - 25 minutes until al dente and starting to colour.
- Heat the butter and oil in a large saute pan and cook the onions for 4-5 minutes. Add the ginger, garlic, pepper, spices and bay leaf and continue cooking for 5 minutes. Add a splash of water if the ingredients start to dry out.
- Drain the rice into a sieve and run under cold water then add to the pan along with the stock and dried barberries. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Scatter the cooked chicken over the top of the rice and continue cooking for a further 5 minutes or until the rice is cooked and the stock has been absorbed. Remove from the heat, add half the coriander to the pan and using a fork, mix the chicken and coriander through the rice.
- Pile the roasted cauliflower and onions on top, sprinkle with the remainder of the coriander and serve.
- Mix the cauliflower, onion, oil, spices and seasoning together and place on a baking tray. Roast in the oven for 20 - 25 minutes until al dente and starting to colour.