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
- 40g baby spinach (use half)
- 2 tbsp tomato purée (use half)
- 1 unwaxed lemon (use half)
- 30g cashew nuts (use half) (Nuts)
- 80g greek style yoghurt (use half) (Milk)
- 110g baby tomatoes (use half)
- 160g green beans (use half)
-
2 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 150g diced British Free Range chicken breast (use half)
-
250g steamed wholegrain pilau basmati (use half)(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 1 handful of fresh coriander (use half)
-
2 tbsp Sri Lankan spice blend (use half)(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 553Kcal |
| 448kJ | 2313kJ | |
| Fat | 4.6g | 24g |
| of which saturates | 1.2g | 6.3g |
| Carbohydrates | 10g | 51g |
| of which sugars | 3.2g | 16g |
| Protein | 6.7g | 34g |
| Salt | 0.11g | 0.54g |
| Fibre | 2.6g | 13g |
Ingredients
Ingredients
-
250g steamed wholegrain pilau basmati(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 80g greek style yoghurt (Milk)
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 40g baby spinach
- 160g green beans
- 30g cashew nuts (Nuts)
- 2 tbsp tomato purée
-
2 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 110g baby tomatoes
-
2 tbsp Sri Lankan spice blend(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 300g diced British Free Range chicken breast
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 646Kcal |
| 452kJ | 2702kJ | |
| Fat | 4.2g | 25g |
| of which saturates | 1.1g | 6.8g |
| Carbohydrates | 9g | 51g |
| of which sugars | 2.8g | 17g |
| Protein | 9.1g | 55g |
| Salt | 0.11g | 0.64g |
| Fibre | 2.3g | 14g |
High protein
1/3 daily fibre
7 plants
Low sat fat
One-pot Free-range Chicken Biryani & Coriander Yoghurt
A one-pot wonder for the days when you just don't have the time. Free-range British diced chicken breasts sizzle with tomatoes, ginger & garlic and vibrant spices in this easy biryani. Green beans and spinach for extra veg. Creamy coriander and lemon yoghurt adds zing.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a small bowl, a measuring jug & a sieve
Toast the cashews & start the prep
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the cashews and toast for 2-3 mins, until golden. Remove and set aside
- Trim and cut the green beans into thirds. Rinse the spinach
Time to fry
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 6 mins, until golden. Season with salt and pepper
- Add the tomatoes and green beans and cook for a further 4 mins, until starting to char and soften
- Stir in the ginger & garlic paste, tomato puree and Sri Lankan spice blend and cook for 2 mins
Make the coriander yoghurt
- Meanwhile, quarter the lemon. Roughly chop the coriander
- In the small bowl, combine half the yoghurt, half the coriander, a squeeze of lemon juice and a pinch of salt and pepper
Rice time
- Lightly crush the tomatoes with the back of a fork, add 100ml water (50ml for 1 person) and bring to a simmer
- Add in the spinach and remaining yoghurt and cook for 1 min, until wilted
- Stir in the rice and break it up with a wooden spoon. Cook for 2-3 mins, until piping hot. 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
- Once ready, stir the remaining coriander and a squeeze of lemon juice (or to taste) into the biryani
- Share the chicken biryani between bowls, topped with the coriander yoghurt. Garnish with the cashews and remaining lemon wedges, to finish
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