Chicken biryani traybake recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Gluten-free
- Healthy
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
Each serving contains
- Energy
- 2435kJ 579.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 69.4gProtein 39.5gFibre 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.
