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Leftover Roast Chicken Biryani
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4.69 from 19 votes

Leftover Roast Chicken Biryani

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.
Course Curry, Main Course
Cuisine British, Fusion, Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 775kcal
Author Eb Gargano

Ingredients

  • 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
  • Salt and black pepper to taste
  • 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.
Metric - US Customary

Instructions

  • 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, rice, salt and pepper. 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.

Notes

  1. 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!
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 775kcal | Carbohydrates: 73g | Protein: 28g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 75mg | Sodium: 103mg | Potassium: 721mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 53.6mg | Calcium: 76mg | Iron: 6.5mg