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 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Eb Gargano
1tablespoonolive oil (or rapeseed oil or coconut oil)
3clovesgarliccrushed or grated
1teaspoonchilli flakes(or to taste)
400gcooked chicken (see notes)shredded
200mlwateror chicken stock, if you prefer
2tablespoonsfresh coriander/cilantroplus 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.