Chicken Biryani Bake
Recipe GLPR58e9a18c75b140
A fragrant Indian-inspired layered bake combining tender chicken breasts and thighs simmered in aromatic curry sauce with cauliflower, chickpeas, and spinach, then assembled in layers with fluffy basmati rice and topped with flaked almonds. Baked until golden and heated through.
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Ingredients
1 tablespoon olive oil
4 skinless chicken breasts, cut into chunks
4 skinless, boneless chicken thighs, cut into chunks
2 onions, sliced
4 tablespoons curry paste
300 grams cauliflower, chopped into small florets
700 milliliters chicken stock
400 grams canned chopped tomato
400 grams canned chickpea, rinsed and drained
200 grams natural yogurt
300 grams fresh spinach
400 grams basmati rice, cooked according to package directions
5 tablespoons flaked almond
Directions
Heat the olive oil in a large, deep skillet over medium-high heat. Season the chicken breasts and thighs with salt and pepper, then add to the hot oil. Cook, stirring occasionally, until golden brown on all sides, about 8–10 minutes. Remove the chicken with a slotted spoon and set aside on a plate.
In the same skillet, add the sliced onions and cook over medium heat, stirring frequently, for 10–12 minutes until soft and beginning to caramelize.
Stir in the curry paste and cauliflower florets, coating everything evenly with the paste. Return the cooked chicken to the skillet and stir to combine.
Pour in the chicken stock, canned tomato, and drained chickpeas. Bring to a simmer, then reduce heat to medium-low and simmer for 30 minutes until the cauliflower is nearly tender. The liquid should just cover the ingredients; add a splash of water or stock if needed.
Remove the skillet from heat and stir in the yogurt until well combined.
To assemble the bake, spread one-third of the fresh spinach on the bottom of a large (or two smaller) deep ovenproof dish, then season lightly with salt and pepper. Top with one-third of the curry mixture, followed by one-third of the cooked basmati rice. Repeat the layers twice more, finishing with rice on top.
Scatter the flaked almonds evenly over the top. At this point, the dish may be cooled completely and frozen for later use, or proceed to baking.
To bake, preheat the oven to 220°C (200°C fan / Gas mark 7). Bake for 20–25 minutes until the almond topping is golden and crisp, and the entire bake is heated through to a piping hot temperature throughout.
