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60 g g pine nuts pine nut
1 tbsp tbsp olive oil olive oil
1 kg kg chicken thighs chicken thigh
1 onions onion
(peeled and chopped)
1 tbsp tbsp cumin cumin
1 tsp tsp ground tumeric ground tumeric
2 tsp tsp chilli powder chilli powder
350 g g basmati rice basmati rice
60 g g cranberry and raisin mix cranberry and raisin mix
750 ml ml vegetable stock vegetable stock
0.5 lemons lemon
(juice only)
25 g g coriander coriander
(roughly chopped, plus extra to serve)
Red chillies Red chilli
(slices to garnish (optional))

Juicy chicken biryani

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35 min


A fabulous one-pan weekday meal. To make it go further, try adding two portions of your favourite veg such as spinach, green beans or finely chopped pepper.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Toast the pine nuts lightly in a dry casserole dish until lightly coloured, then remove and set aside.
  2. Add the oil to the dish and fry the thighs skin-side down for 7-10 minutes, until golden and crisp. Drain off a little of the fat, flip the thighs and add the onion, frying until soft for 5-10 minutes.
  3. Add the chill powder, turmeric and cumin for warmth and cook for a further minute, then pour in the rice, stock and fruit for sweetness. Stir well and allow to come up to the boil.
  4. Cover the pan with a lid and bake for 15 minutes, until the liquid has been absorbed and both rice and chicken are cooked through.
  5. To serve, remove the chicken thighs and stir the lemon juice, pine nuts and coriander through the rice. Divide between plates and top with the chicken, garnishing with extra coriander for zing and chopped chilli for punch.