Chicken & Vegetable Biryani Aisling Larkin
Chicken & Vegetable Biryani Aisling Larkin

Chicken & Vegetable Biryani

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Main Course
mid week meal
aisling larkin chickenn vegetable biryani
chicken vegetable biryani
familly dinner
mid week meals
Prep Time: 10 minutes
Cook Time: 30 minutes


  • 500 g basmati rice rinsed several times unit the water runs clear
  • 4 tbsp oil
  • 2 onions
  • 1 Thumb sized piece of ginger
  • 3-4 cloves garlic
  • 50 g roughly of korma curry paste
  • 1 chicken stock pot
  • 2 medium potatoes
  • ½ cauliflower
  • 200 g frozen peas / large handfuls spinach
  • Juice ½ lemon
  • 100 g cashew nuts for roasting & salting
  • Optional: 2 chicken thighs


  • Pickled pink onions
  • Greek coconut yogurt
  • Poppadom’s
  • Mango chutney
  • Desiccated coconut or coconut flakes
  • Coriander or parsley


Mise en Place ( Preparation ):

  • Peel & dice the onion, Grate the ginger and garlic ( or finely dice ). Peel the potatoes and cook into large cubes.
  • Preheat the oven to 180℃ fan.


  • If using the chicken, pat dry with kitchen paper, score the skin and sprinkle with sea salt. Heat the oil in a large flat pan. Place the chicken in skin side down and allow to crisp and brown. Turn over and brown the other side for about 2 minutes. Remove from the pan and set aside.
  • Turn the heat down to low-medium heat using the same pan and oil. Cook off the onions, ginger and garlic for about 5 minutes until soft and every aromatic.
  • Add in the korma paste and rice and cook for about 2 minutes.
  • Add in the potatoes and cauliflower. Add in the stock pot and cover with water. Stir well.
  • Sit the chicken on top.
  • Pop the lid on ( or cover with foil ) and cook in the oven for about 45 minutes.
  • After 30 minutes, remove from the oven. Lift the lid and toss through the spinach/peas. Cover again and pop back in for about 10 minutes. Taste and add salt or a pinch of sugar if needed. Add a squeeze of lemon juice.
  • While the biryani is cooking, toast the cashews in a dry pan until golden. Set aside.


  • To serve, garnish with coriander and a big dollop of yoghurt. Sprinkle some pickled red onions on the top, a scattering of coconut and serve a big bowl of mango chutney and poppadoms on the side.
  • Enjoy every bite

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