The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pot Chicken Biryani with Pilau Rice & Green Beans
A one-pot wonder for the days when you just don't have the time. Free-range British diced chicken breasts sizzle with fragrant wholegrain pilau rice, juicy tomatoes, umami tamari and vibrant spices in this easy biryani. Green beans and leafy spinach add essential greens. Pumpkin seeds and coriander to finish. Yum!
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 30g pumpkin seeds
- 1 handful of fresh coriander
- 500g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 200g baby tomatoes
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tomato purée
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 80g baby spinach
- 160g green beans
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 515
Protein: 47g
Carbs: 38g
Fat: 19g
One-pot Chicken Biryani with Pilau Rice & Green Beans
A one-pot wonder for the days when you just don't have the time. Free-range British diced chicken breasts sizzle with fragrant wholegrain pilau rice, juicy tomatoes, umami tamari and vibrant spices in this easy biryani. Green beans and leafy spinach add essential greens. Pumpkin seeds and coriander to finish. Yum!
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a small bowl, a sieve & a measuring jug
Get started
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 11 mins, stirring occasionally, until browned. Season with salt and pepper
- Meanwhile, trim and cut the green beans into thirds. Rinse the spinach
- In the final 2-3 mins, add the green beans and cook until lightly charred
Build the dish
- Add the Sri Lankan spice blend, tomato puree, ginger & garlic paste and tomatoes to the chicken pan and cook for 3 mins more. Crush the tomatoes lightly with the back of a fork as they soften
- Stir in the yoghurt, tamari and 150ml hot water. Bring to a boil and simmer for 3-4 mins
Heat the rice
- Top the chicken mixture with a layer of rice, then lay the spinach on top
- Cover with a lid, then simmer for 2-3 mins, until the rice is piping hot and the chicken is cooked through
Make the pumpkin seed garnish
- Finely chop the coriander and pumpkin seeds, then add both to the small bowl. Mix and season generously with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Once cooked, stir the rice and wilted spinach through the chicken curry. Season with salt and pepper
- Serve the chicken biryani into bowls. Sprinkle with the coriander seed mix
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