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easy chicken biryani recipe

Quick and easy chicken biryani, one of my favourite leftover roast chicken recipes

  • Author: Tooting Mama
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 people 1x


  • 250 g leftover roast chicken
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp chilli powder
  • 0.25 tsp ground tumeric
  • salt and pepper to taste
  • 120 ml yoghurt
  • 3 tbsp oil
  • 1 chopped onion (medium)
  • 2 cardamom pods (bruised)
  • 1 cm cinnamon stick (crushed)
  • 200g basmati rice
  • 1 pint stock (vegetable or chicken)


  1. In a bowl mix the spices and seasoning with the yoghurt to make the marinade.
  2. Add the the chicken and mix well so all the chicken has a generous coating of the yoghurt marinade.
  3. Cover the bowl with clingfilm, and place in the fridge to marinate. If you are in a rush, 30 minutes is fine. If you have time, a couple of hours is great.
  4. When you are ready, on a low heat, heat three tablespoons of oil in a large solid bottomed frying pan.
  5. Add the chopped onion and the cardamom and cinnamon stick. And continue to fry on a low heat until the onions are soft and transparent.
  6. Now add the chicken, and stir into the onion and spices.
  7. Keep the frying pan on a low heat and cover. Allow the chicken to cook for 15 minutes. Check that the chicken does not dry out, if it does just add a little water.
  8. Now add the basmati rice, stir into the chicken, followed by the pint of stock.
  9. Keep the frying pan on a low heat, and cover and cook for about 15 minutes or until the rice is cooked.
  10. Garnish with fresh coriander leaves and serve. Lime pickle is the perfect accompaniment to this dish. Eat and enjoy.