Photo: Lily Banse
Chicken biryani bake
13 ingredients
10 min
Serves 8
openrecipes
Keep this biryani bake in the freezer for an easy midweek health kick
Estimated Nutrition (whole recipe, rough)
859
Calories
67g
Protein
22g
Fat
101g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 4 skinless chicken breasts , chopped into chunks
- 4 skinless, boneless chicken thighs , chopped into chunks
- 2 onions , sliced
- 4 tbsp curry paste (we used korma and tikka masala)
- 300g cauliflower , chopped into small florets
- 700ml chicken stock
- 400g can chopped tomatoes
- 400g can chickpeas , rinsed and drained
- 200g natural yogurt
- 300g spinach
- 400g basmati rice , cooked following pack instructions
- 5 tbsp flaked almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes