Chicken Biryani Bake
This is such a handy dinner when you want something warm, filling and packed with flavour without standing at the stove for ages. You pretty much chuck everything into the dish, cover it up and let the oven do the work.
It’s got all the cosy vibes of a biryani-style dinner, but in a much easier, real-life kind of way. Great for busy nights when you want something proper on the table with very little fuss.
Why you’ll love it
It’s easy, hearty and all made in one dish. You’ve got chicken, rice, lentils and veggies all in the one bake, which makes it a great family dinner when you want something filling and low-fuss.
Handy tips
Make sure the dish is covered tightly with foil so the rice cooks properly. Give it a fluff with a fork at the end so everything mixes through nicely before serving.
Serving ideas
Serve it hot with dollops of Greek yoghurt over the top. It’s a proper all-in-one dinner as is, which is always a win on a busy night.
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Chicken Biryani Bake
Prep Time 10 minutes 
Cook Time
40 minutes 
Total Time 50 minutes 
Ingredients
Method
- Pop the chicken and tikka masala paste into a baking dish and stir until the chicken is coated.
- Add the rice, onion, veggies and chicken stock.
- Give it all a good mix.
- Cover tightly with foil and bake at 200°C fan-forced for 40 minutes.
- Remove the foil, fluff the rice with a fork, then dollop Greek yoghurt over the top before serving.
Nutrition
Video
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Frequently Asked Questions About Chicken Biryani Bake
Do I need to cook the rice first?
Nope. The rice goes straight into the baking dish with the stock and cooks in the oven.
Can I use chicken thigh for this recipe?
Yes, use diced chicken thigh.
When do I add the Greek yoghurt?
Right at the end, after the foil comes off and the rice is fluffed up.
In the video you didn’t show the lentils go in. Was it tinned lentils or dry.
I have 2 questions, can l use chicken breast instead of thigh and can l use Passage to India simmer sauce instead of the paste as l don’t like the flavour of coriander.
Hi Trish. You can definitely swap in the Passage to India simmer sauce for the tikka masala paste. From what I can see online, one packet should be plenty, it’s actually designed to go with 2 cups of rice, same as my recipe. Just keep in mind the sauce is a lot wetter than the paste, so I’d cut the chicken stock back to about 1.5 to 2 cups so the rice doesn’t end up too soggy. Chicken breast works fine too, just keep an eye on it near the end since it can dry out a bit quicker than thigh.
Are you sure the nutritional info is correct? 599g carbs
Hi Christine, thanks for flagging this with me. The number of serves wasn’t entered and the nutrition calculation was for the entire dish. There were also a couple of other ingredients that didn’t get picked up by the calculation. I’ve updated the recipe. Thanks again. I appreciate it.
Steph it was absolutely perfect step by step yumm yumm yumm xx
Thank you Heather 🙂
Been in for 80 mins and still hard rice and lentils
That one’s on me. The lentils shouldn’t have been in the list at all and I’ve taken them out. If you want to add them they need to be tinned, dried ones drink up all the stock.
Awesome quick dinner and the family loved it ❤️ rice and chicken cooked perfectly.