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.
Serving size
Ingredients
Ingredients
- 190g Tomatoes Baby Seasonal Mix
-
1 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 600g diced British Free Range chicken breast
- 2 onion
-
200g passata(tomatoes, salt, citric acid)
-
2 tbsp tikka paste (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 20g flaked almonds (Nuts)
-
500g steamed wholegrain pilau basmati(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 150g peas
- 160g greek style yoghurt (Milk)
Allergens
Contains:
Mustard, Nuts, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 572Kcal |
| 426kJ | 2394kJ | |
| Fat | 3.7g | 21g |
| of which saturates | 1.0g | 5.7g |
| Carbohydrates | 8g | 47g |
| of which sugars | 2.2g | 12g |
| Protein | 8.7g | 49g |
| Salt | 0.18g | 0.99g |
| Fibre | 1.8g | 9.9g |
Prep in 10
High protein
7 plants
Low sat fat
Family-friendly
One-pot Chicken Tikka Biryani with Wholegrain Pilau Rice, Flaked Almonds & Yoghurt
Hungry kids? This one-pot chicken biryani comes together in a breeze. Starring tender British chicken breast, fragrant wholegrain pilau rice and warm tikka paste. Sweet peas add a pop of green. Garnish with crunchy flaked almonds and creamy Greek-style yoghurt for the perfect bite. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan & a measuring jug
Start the biryani
- Finely slice the onions
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken, onions and curry powder. Cook for 10 mins, until golden. Add a splash of water if the pan looks dry. Season with salt and pepper
- Meanwhile, halve the tomatoes
Build the flavour
- Add the tomatoes, tikka paste (add less for less heat) and half the almonds to the pan and cook for 4 mins, until the chicken is cooked through and the onion is soft
- Stir in the passata and 150ml water. Season with a pinch of salt
- Bring to the boil and simmer for 3-4 mins, until thickened slightly. Season with salt and pepper
Add the rice
- Add the rice to the chicken and break it up with a wooden spoon. Toss to coat in the sauce and cook for 2 mins, until the rice is piping hot
- Stir the peas into the biryani in the final minute of cooking. Season to taste
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
- Serve the chicken biryani into bowls. Top with a dollop of yoghurt and scatter with the remaining almonds
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