4.7 from 57 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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 people
Calories: 775 kcal
Course:
Main Course
Cuisine:
Fusion , Indian , British
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.
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.
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
775kcal
(39%)
Carbohydrates
73g
(24%)
Protein
28g
(56%)
Fat
41g
(63%)
Saturated Fat
23g
(115%)
Cholesterol
75mg
(25%)
Sodium
103mg
(4%)
Potassium
721mg
(21%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1435IU
(29%)
Vitamin C
53.6mg
(60%)
Calcium
76mg
(8%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 775
% Daily Value*
| Calories | 775kcal | 39% |
| Carbohydrates | 73g | 24% |
| Protein | 28g | 56% |
| Fat | 41g | 63% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 75mg | 25% |
| Sodium | 103mg | 4% |
| Potassium | 721mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1435IU | 29% |
| Vitamin C | 53.6mg | 60% |
| Calcium | 76mg | 8% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.