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Holiday Cooking Guide: Quick Biryani


20 mins cooking time Clock icon for cooking Serves 4  cooking for people 4



  • 400g – 500g chicken thighs, boneless
  • 400g frozen vegetables
  • 300g basmati rice
  • A handful of raisins
  • A handful of cashew nuts
  • 1 vegetable stock cube
  • 2 tbsp of korma paste

Preparation Instructions

  1. Add 2 tspn of oil to a hot pan. Add a pinch of salt to the chicken thighs and add to the pan – cook on high heat for 5 mins or until golden on both sides.
  2. Turn down the heat and add a tbsp of korma paste and cook for a further 10 minutes.
  3. Boil 600ml of water in a kettle.
  4. Place the rice, veg and raisins into a microwavable bowl.
  5. Pour 600ml of water over rice mixture before adding the stock cube and stirring in the remaining tbsp of korma paste.
  6. Cover bowl, leaving a gap to let it steam for a few minutes, before microwaving the rice for 12 minutes on 850 watts.
  7. Add the rice to the pan containing the now cooked chicken and leave to stand for 5 mins (covered).
  8. Scatter with cashew nuts and serve.

Image via Divya Kuda on Flickr

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