This Leftover Roast Chicken Biryani is quick, easy and is all made in just one pot!! It’s a great way to use up leftover roast chicken or rotisserie chicken, but if you don’t have any leftovers, don’t worry! I have included a quick and easy way to ‘create’ some leftovers. This curry is also dairy free and gluten free.
I really love a good chicken biryani. There’s something so delicious about how the spices flavour the rice and chicken and how the chicken flavours the rice – yum! But if you check out the recipes for an authentic chicken biryani, it all seems rather complicated, time-consuming and faffy.
And it doesn’t have to be leftover roast chicken. You can use ready cooked chicken from the supermarket or any leftover meat you fancy – beef or lamb would go especially well. This would also be a great way to use up your leftover turkey at Thanksgiving or Christmas time.
Alternatively, you could simply dice and stir fry a couple of chicken breasts before getting started on the rest of the recipe (see the recipe notes for exact instructions).
This Leftover Roast Chicken Biryani tastes great the next day, either cold or heated up in the oven for about 20 minutes at 180C / 160C fan/ gas mark 4 / 350F (Make sure the rice and chicken are cooked until piping hot.)
If you like a good biryani then you might also like to check out my Lamb Keema Biryani – made with lamb mince for a very quick and easy midweek meal. And if you are as much of a fan of quick and easy curries as I am, then do check out all my other curries too!
The best wine match for a chicken biryani (IMHO) is an aromatic white such as Riesling, Pinot Grigio or Sauvignon Blanc. If you prefer red, try a soft and fruity merlot from somewhere like Bordeaux, New Zealand or Chile – a Chilean Carmenere would also work well. A dry, fruity rosé also goes well with chicken biryani – I would go for something from the South of France or Spain.
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Leftover Roast Chicken Biryani
- 1 tablespoon olive oil (or rapeseed oil or coconut oil)
- 1 onion sliced
- 1 red pepper sliced
- 3 cloves garlic crushed or grated
- 1 teaspoon chilli flakes (or to taste)
- 2 teaspoons cumin
- 3 teaspoons garam masala
- 2 teaspoons turmeric
- 400 g cooked chicken (see notes) shredded
- 300 g basmati rice
- 400 ml coconut milk
- 200 ml water or chicken stock, if you prefer
- 100 g frozen peas
- 2 tablespoons fresh coriander/cilantro plus extra for garnish (optional)
- Pickles/chutneys/naan bread/chapattis – or whatever you like to serve with a biryani.
- Put the tablespoon of olive oil and the onion and red pepper in a large frying pan or sauté pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.
- Add the garlic, chilli and spices and fry for 2 minutes.
- Add the shredded chicken and rice and stir to coat the chicken and rice in the spices, then add the coconut milk and water and bring to the boil.
- Put a lid on the frying pan and turn the heat right down, simmer for 8 minutes then add the frozen peas, stir once and replace the lid.
- Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
- Finally stir in the 2 tablespoons of chopped fresh coriander (cilantro).
- Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.
If you don’t have any cooked chicken, simply take two large chicken breasts and dice them into bitesize pieces. Stir fry for 5 minutes over a high heat until they are nicely browned. Tip out onto a plate and then continue with the rest of the recipe – you can use the same frying pan so it’s still a one pot recipe!
Nutrition information is approximate and meant as a guideline only.
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