Food & nutrition

Spicy Chicken Biriyani

This simple curried rice recipe is a brilliant way to use up cold roast chicken in a very tasty way.
Published 19 November, 2015


8 SmartPoints® per serving
Prep time: 15 min
Cook time: 35 min
Serves: 4



1 cube(s) Vegetable stock cube(s)    
200g Brown Rice, dry    
4 spray(s) Calorie controlled cooking spray    
1 large Onion(s), chopped    
1 medium Courgette, chopped    
1 clove(s) Garlic, chopped    
1/2 individual Chilli, Green or Red, deseeded and finely sliced    
300g Cooked Mixed Vegetables (zero SmartPoints values), frozen mixed vegetables    
300g Roast Chicken, skinless, chopped    
1 teaspoons Curry Powder    
1/2 teaspoons (level) Cumin seeds, (optional)    
12 individual Cherry Tomatoes, halved    
1 pinch Salt and freshly ground black pepper    
4 sprigs fresh coriander, to serve 


  1. Bring a large saucepan of water to the boil and add the stock powder or cube. Add the rice and cook for about 25-30 minutes, until tender. 
  2. Meanwhile, spray a large frying pan or wok with calorie-controlled cooking spray. Add the onion, courgette, garlic and chilli and cook for 3-4 minutes, until softened.
  3. Drain the cooked rice and add to the frying pan or wok with the mixed vegetables, cooked chicken, curry powder and cumin seeds (if using). Cook, stirring, for 3-4 minutes, then add the cherry tomatoes and cook for 2 more minutes. Season with salt and pepper, then serve, garnished with coriander.