Chicken Biryani with Caramelised Onion & Cashew Nuts

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	690Kcal
	477kJ	2885kJ
Fat	3.6g	22g
of which saturates	0.8g	4.6g
Carbohydrates	12g	70g
of which sugars	4.4g	27g
Protein	9.1g	55g
Salt	0.11g	0.66g
Fibre	2.4g	14g

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)

Allergens

Contains: Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	752Kcal
	437kJ	3147kJ
Fat	3.1g	22g
of which saturates	0.6g	4.6g
Carbohydrates	12g	85g
of which sugars	5.5g	40g
Protein	7.8g	56g
Salt	0.09g	0.67g
Fibre	2.4g	17g

Back

Ready in 20 High protein 1/3 daily fibre 7 plants Low sat fat

Chicken Biryani with Caramelised Onion & Cashew Nuts

Prep time: 15 mins

Total time: 20 mins

Cuisine: Indian

Food group: Poultry

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.

Cooking Instructions

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.

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