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.
Chicken Tikka Biryani with Wholegrain Pilau Rice, Flaked Almonds & Yoghurt
A biryani on the table in under 30 mins? You're a kitchen wizard. 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.
Prep in 10
High protein
New
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 160g greek style yoghurt (Milk)
- 150g peas
- 500g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 20g flaked almonds (Nuts)
- 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)
- 200g passata (tomatoes, salt, citric acid)
- 200g baby tomatoes
- 2 onion
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 568
Protein: 49g
Carbs: 46g
Fat: 21g
Chicken Tikka Biryani with Wholegrain Pilau Rice, Flaked Almonds & Yoghurt
A biryani on the table in under 30 mins? You're a kitchen wizard. 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.
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Cooking Instructions
Before you start
- Pull out a large frying pan & a measuring jug
Start the biryani
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 10 mins, until golden. Season with salt and pepper
- Meanwhile, finely slice the onions. Halve the tomatoes
Build the flavour
- Add the onion and tikka paste to the chicken and cook for 4 mins, until the chicken is cooked through and the onions are soft. Add the tomatoes and half the almonds. Cook for 1 min, then stir in the passata and 150ml water
- 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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