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 Biryani with Caramelised Onion & Cashew Nuts
Free-range British diced chicken stars in this all-time favourite: sizzling biryani. Add flavour quickly with tikka paste, ginger and garlic. Colour comes in the form of green peas, juicy tomatoes and caramelised onion. Crunchy cashews for the final garnish.
Ready in 20
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 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)
- 2 tbsp tomato purée
- 150g peas
- 1 handful of fresh coriander
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 15ml hot honey (honey, chilli extract)
- 20g cashew nuts (Nuts)
- 20g raisins (Raisins, Sunflower Oil)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 300g diced British Free Range chicken breast
- 110g baby tomatoes
- 2 onion
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
Nutritional Information
Calories: 690
Protein: 55g
Carbs: 70g
Fat: 22g
Ingredients
- 2 tbsp tomato purée (use half)
- 2 tbsp tikka paste (use half) (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 cashew nuts (use half) (Nuts)
- 15ml hot honey (use half) (honey, chilli extract)
- 150g peas (use half)
- 1 handful of fresh coriander (use half)
- 40g raisins (use half) (Raisins, Sunflower Oil)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 150g diced British Free Range chicken breast
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 onion
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 752
Protein: 56g
Carbs: 85g
Fat: 22g
Chicken Biryani with Caramelised Onion & Cashew Nuts
Free-range British diced chicken stars in this all-time favourite: sizzling biryani. Add flavour quickly with tikka paste, ginger and garlic. Colour comes in the form of green peas, juicy tomatoes and caramelised onion. Crunchy cashews for the final garnish.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a small saucepan & a measuring jug
Start the biryani
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 7 mins, until starting to brown. Season with salt and pepper
- Meanwhile, finely slice the onions. Halve the tomatoes
- Add the tomatoes and half the onion to the chicken and cook for 3 mins, until softening
- Stir in the curry powder, tomato puree, cashews, raisins and two-thirds of the tikka paste. Cook for another 2 mins, until fragrant
Caramelise the onion
- Meanwhile, heat the small saucepan with 1 tsp oil on medium-low heat. Once hot, add the remaining onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the remaining tikka paste, honey and a splash of water. Cook for another 3-4 mins, until soft and jammy
Finish the biryani
- Add the rice and 150ml water (75ml for 1 person) to the chicken pan. Break the rice up with a wooden spoon and cook for another 2-3 mins, until the chicken is cooked
Bring it all together
- Roughly chop the coriander
- Stir the peas and coriander 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
- Share the chicken biryani between bowls, topped with the caramelised onion
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.