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Photo of Chicken, broccoli and pea biryani by WW

Chicken, broccoli and pea biryani

8 - 10
PersonalPoints™ per serving
Total Time
55 min
20 min
25 min
This delicious Indian rice dish is full of flavour with fresh herbs and spices.


Olive oil

1 tbs

Raw skinless chicken breast

375 g, fat trimmed, cut into 3cm pieces


1 medium, thinly sliced


2 clove(s), crushed

Ground cumin

2 tsp

Ground coriander

2 tsp

Ground cinnamon

5 g, (1 stick)

Garam masala

1 tsp

Basmati rice

1 cup(s), (200g)

Chicken stock

2½ cup(s), (625ml)


300 g, cut into small florets

Frozen green peas

½ cup(s), (60g)

Flaked almonds

2 tbs, (or slivered)

Fresh coriander


Fresh mint

cup(s), plus 8 fresh curry leaves


  1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion, stirring, for 7–8 minutes or until chicken is browned and onion is softened.
  2. Add garlic, cumin, ground coriander, cinnamon, garam masala and curry leaves and cook, stirring, for 1 minute or until fragrant. Add rice and stir to coat. Add stock and bring to the boil. Reduce heat to low and cook, covered, for 10–12 minutes or until rice is tender and liquid is absorbed. Add broccoli and peas in the last 2 minutes of cooking.
  3. Set aside, covered, for 10 minutes. Remove cinnamon stick and curry leaves.
  4. Meanwhile, heat a small non-stick frying pan over medium heat. Add almonds and cook, shaking pan often, for 2–3 minutes or until golden. Serve biryani topped with toasted almonds, fresh coriander and mint.