Chicken biryani traybake recipe

Name: Chicken biryani traybake
Yield: Serves 4
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

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

Shop your ingredients

Tesco British Chicken Drumstick Fillets 600g
Aldi Price Match
600g pack chicken drumstick fillets
£2.95
£4.92/kg
Tesco Carrots Loose
Aldi Price Match
500g carrots, cut into thin batons
£0.11
£0.69/kg
Tesco Brown Onions Loose
1 onion, thickly sliced
£0.11
£0.95/kg
Tesco Medium Curry Powder 80G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
3 tbsp medium curry powder
£1.25
£15.62/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre
Grower Harvest Long Grain Rice 1Kg
Aldi Price Match
300g long-grain rice
£0.52
£0.52/kg
Tesco Garlic 4 Pack
3 garlic cloves, crushed
£0.87
£0.22/each
Tesco Finger Chillies 80G
1 green chilli, deseeded if you like and finely chopped
£1.15
£14.38/kg
Oxo Ready To Use Stock Signature Succulent Chicken 500ML
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 chicken stock pot, made up to 800ml
£2.50
£5.00/litre
Tesco Fresh Cut Coriander 30G
Aldi Price Match
10g fresh coriander, chopped
£0.50
£16.67/kg
Tesco Lemons Each
1 lemon, cut into wedges
£0.37
£0.37/each

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.