This easy chicken biryani is a quick & easy one pot ideal for mid week meals. Perfect for using up leftover roast chicken. Ready in 40 minutes. Freezes well. Gluten and dairy free.
Recipe includes instructions for Instant Pot or Electric Pressure Cooker and detailed notes on ingredient substitutions and additions as well as WeightWatchers Points.
Leftover Roast Chicken Biryani
With this easy chicken biryani you can have dinner on the table in 40 minutes with only 10 minutes hands on time! I usually make double and freeze the leftovers for another meal, or take to work as a packed lunch the next day.
I’m always keen to make the most of leftovers, and the humble Sunday roast means lovely leftovers. Even though I usually cook for just the two of us I always buy a large 2kg+ chicken, as I thinks that they taste better, and I love the leftovers. Similarly I always roast lots of extra vegetables and use them later in the week in soups, broths and frittatas.
This recipe for leftover roast chicken biryani is simple, tasty and adaptable: just adjust the spicing to your preference.
A traditional biryrani will have layers of rice and meat, this dish mixes everything together, and of course isn’t in any way authentic, but is no less delicious. You can make your own stock, or use good quality ready made, pot or cube.
If you make your own stock (easy, thrifty and highly recommended), then you can make the stock using the chicken carcass, to really eke out every morsel of flavour from the bird. Once I’ve stripped my carcass I freeze it until I have a few then make a big batch of stock.
I first made this recipe (and prefer it with) basmati rice, but any long-grain rice will also work. You could also use brown rice, but you would need to adjust cooking times.
Recipe was photographed using long grain rice.
How To Make Easy Chicken Biryani – Step by Step
Step 1 – Measure out all the ingredients. I find a few moments organizing at the start of any cooking pays dividends later. I’m much less likely to leave something out, or use the wrong quantity, if it’s sitting in a small bowl in front of me. Heat your oven to 180°C / 350°F / GM4.
Step 2 – Heat a large casserole dish on the stove top over a medium heat, and add the oil. Chop the onion, and fry until it starts to turn translucent, stirring frequently. Crush the garlic and add it to the onion, along with the spices.
If you don’t have leftover chicken, then cut up skinless breasts or boned thighs into bite sized pieces and add them at this stage.
Step 3 – Stir the spices in, and cook until they start to release those delicious aromas.
Step 4 – Add the rice and leftover roast chicken, and mix well to coat the rice and chicken in the spice mixture.
Step 5 – Add the stock, stir, bring to a simmer, then cover and cook in the oven for 25 minutes or until the rice has absorbed the liquid. While it is cooking, put the peas and corn in a bowl and cover with boiling water to defrost them.
Step 6 – Drain the peas and corn and add to the pot along with the spinach and mango chutney, stir well and return to the oven to cook for a further 5 minutes.
Step 7 – Squeeze in a little lemon juice and it’s ready to serve! Garnish with some fresh herbs, a wedge of lemon and some almond flakes and enjoy!
Easy Leftover Roast Chicken Biryani Recipe Notes & Substitutions
This is a very easy and forgiving dish providing you get the rice to liquid ratio right.
Ingredient Substitutions
Rice – We’ve tested this with both basmati and long grain rice (shown in the photos). It is far better with basmati rice which has that lovely fragrance. If you use long grain rice you will need to cook in the oven for about another 5 minutes.
Use Leftover Roast Turkey, Pork or Lamb – We used leftover roast chicken, you can equally well use leftover roast turkey, pork or lamb.
No Leftover Roast Meat? – If you are using fresh, raw meat then cut into chunks and fry along with the onion at the start of cooking.
Make it Vegetarian or Vegan – Leave out the meat and add a can of rinsed chickpeas or other beans and use vegetable stock.
No Mango Chutney? – Use good dollop of any other chutney; even a spoonful of apricot jam would be delicious.
Add more vegetables – This leftover roast turkey is the perfect dish for adding extra veg to. Add chopped leftover roast vegetables (potatoes, parsnip and carrots work well), stir in florets of cauliflower and broccoli 5 minutes before the end of the cooking time or substitute any leafy green for the spinach.
Garnishes – Again, use what you have, I love fresh coriander (cilantro) but any fresh herbs are delicious. Garnish with toasted flaked almonds, cashews or pine nuts for some texture and crunch.
Cooking Times
Oven cooking time will be about 25 minutes for basmati rice when you add boiling hot stock, or bring the pot to a simmer before you put it in the oven. With different types of rice or cold stock allow another 5–15 minutes. I’d check after 25 minutes and then adjust the extra cooking time.
How To Make Leftover Roast Chicken Biryani in an Instant Pot
Absolutely, yes this dish is perfect for the Instant Pot or any other electric pressure cooker!
Use the sauté function to cook the onion, garlic and spice as above.
Add the rice and an equal volume of stock. Then stir in the turkey, and set the Instant Pot to cook on high pressure for three minutes.
Let the pressure release naturally for eighteen minutes with the keep warm setting.
Add in the defrosted peas and corn, with the spinach and mango chutney, stir, replace the lid and leave on warm for 5 minutes.
Can I Freeze Leftover Roast Chicken Biryani?
Absolutely. I pack into plastic takeout trays and freeze then microwave from frozen. Remember to freeze as soon as the dish has cooled.
More ideas using leftover roast chicken
Try my leftover roast chicken frittata or my healthy Coronation chicken.
More Rice One Pots and Rice Dishes
- Spanish chicken
- Greek chicken
- Moroccan chicken
- Nandos rice
- Spicy rice
- Mushroom rice
- Pilau rice (Pressure Cooker Pilau rice)
- Leftover turkey biryani
- Leftover lamb biryani
- Other easy rice recipes
Easy Chicken Biryani (using leftover roast chicken)
Ingredients
- 1 tbs vegetable oil
- 1 onion (finely chopped)
- 1 clove garlic (crushed)
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp paprika (or mild chilli)
- 4 cardamom pods
- 300 g leftover roast chicken (cut into chunks)
- 300 g basmati rice
- ½ cup frozen sweet corn
- ½ cup frozen peas
- 550 ml chicken stock
- 2 tbs mango chutney
- 1 handful baby spinach leaves
- lemon slices
- salt and pepper to taste
Instructions
Conventional Instructions
- Preheat the oven to 180°C / 350°F / GM4. Gather your ingredients.
- Pour the oil into a flame proof casserole dish and fry the onion for a few minutes over a low heat.1 tbs vegetable oil, 1 clove garlic, 1 onion
- Add the crushed garlic and spices and cook for a further few minutes until the onion is soft. Stir well to release the aroma of the spices. Remove from the heat.1 clove garlic, ½ tsp turmeric, ½ tsp garam masala, ½ tsp paprika, 4 cardamom pods
- Stir in the chicken and rice into the onions and spices.300 g leftover roast chicken, 300 g basmati rice
- Pour the stock over. Cook in the oven for 25 minutes or until the rice has absorbed the stock. While the dish cooks in the oven, pour some boiling water over the peas and corn in a bowl to defrost them.½ cup frozen sweet corn, 550 ml chicken stock, ½ cup frozen peas
- Drain the peas and corn. Stir through the rice with the mango chutney and spinach. And add a little water if the rice is slightly chalky to bite. Adjust the seaoning if necessary. Return to the oven for a further 5 minutes.2 tbs mango chutney, 1 handful baby spinach leaves, salt and pepper to taste
- Garnish with lemon slices. Serve immediately with a squeeze of lemon.lemon slices
Instant Pot / Electric Pressure Cooker Instructions
- Use the sauté function to cook the onion, garlic and spice as above1 tbs vegetable oil, 1 clove garlic, ½ tsp turmeric, ½ tsp garam masala, 4 cardamom pods, ½ tsp paprika
- Add the rice and an equal volume of stock stir in the chicken, and set the Instant Pot to cook on high pressure for three minutes.300 g leftover roast chicken, 550 ml chicken stock, 300 g basmati rice
- Let the pressure release naturally for eighteen minutes with the keep warm setting.
- Add in the defrosted peas and corn, with the spinach and mango chutney, stir, replace the lid and leave on warm for 5 minutes.½ cup frozen peas, 2 tbs mango chutney, 1 handful baby spinach leaves, ½ cup frozen sweet corn
Notes
Rice – We’ve tested this with both basmati and long grain rice (shown in the photos). It is far better with basmati rice which has that lovely fragrance. If you use long grain rice you will need to cook in the oven for about another 5 minutes. Use Leftover Roast Turkey, Pork or Lamb – We used leftover roast chicken, you can equally well use leftover roast turkey, pork or lamb. No Leftover Roast Meat? – If you are using fresh, raw meat then cut into chunks and fry along with the onion at the start of cooking. Make it Vegetarian or Vegan – leave out the meat and add a can of rinsed chickpeas or other beans and use vegetable stock. No Mango Chutney? Add any other chutney, or even a dollop of apricot jam. Add more vegetables – This leftover roast turkey is the perfect dish for adding extra veg to. Add chopped leftover roast vegetables (potatoes, parsnip and carrots work well), stir in florets of cauliflower and broccoli 5 minutes before the end of the cooking time or substitute any leafy green for the spinach. Garnishes – Again use what you have, I love fresh coriander (cilantro) but and fresh herbs are delicious. Garnish with toasted flaked almonds, cashews or pine nuts for some texture and crunch. COOKING TIME
Oven cooking time will be about 25 minutes for basmati rice when you add boiling hot stock, or bring the pot to a simmer before you put it in the oven. With different types of rice or cold stock allow another 5-15 minutes. I’d check after 25 minutes and then adjust the extra cooking time. NUTRITION This recipe has 14 Weight Watchers SmartPoints per serving. LEFTOVERS Leftovers can be frozen and then zapped in the microwave to reheat.
Tawnie Kroll
I love the step by step photos, thank you for sharing this yummy recipe!
Valentina
We always seem to have leftover chicken. This recipe looks SO tasty, and I love all of the different cooking options.
Ginny
There are so many great flavors in your recipes. I just love your inventiveness!
Sonia
I Love biryani and this looks and sounds super delicious and easy!
Lisa Huff
Wow so many great flavors with the turmeric, garam masala, paprika, cardamom… I bet it makes your house smell amazing!
Kelly Watson
I absolutely love Biryani, always so tasty and moreish. Great idea to use up your leftover chicken from a roast.
Wendy M
I love the flavours of a biryani. Nothing too hot or overpowering, and very very tasty. I could easy eat this any day of the week.
Dan
Nice to have an easy to make recipe that results in a thoroughly tasty dish. You can’t knock a decent biryani.
Erin
I love finding recipes that use leftovers like this. I hate waste. I often make a rice dish and throw the meat in, so this is ideal and sounds so delicious.
Natalie M
This is an ideal recipe for using my Instant Pot. I’m more than certain my kids would love it.
Lynne
I’m not very good with hot and spicy food but this sounds more tasty than spicy. I will have to give it a go.
Susan Robinson
I do like a quick and easy supper that the whole family can eat. Such a good recipe, definitely book marking this one.
Amber
Nice to see an easy recipe for Biryani. I have a lovely book of curries, but the recipe in there has always scared me. It looked complicated. This looks ideal and sounds yummy.
Brenda
Looks delicious, Helen. I love rice dishes and this has all the added flavours.
Beth
I made this. I liked the ease and the taste but there is not enough fluid and i ended up taking it out of the oven, adding more liquid and seasoning and cooking it on the stove top for another ten minutes and allowing it to steam for ten minutes. Even then it was still a bit grainy but i enjoyed it. My indian cook book suggests 450ml stock for 175g basmati and simmered for 12 mins before putting in the oven, covered for 25.
Helen
Hi Beth, Sorry you needed to add more liquid and cook for longer, I’ve tested this numerous times ad it always works for me. The cooking time will be longer if the liquid is added cool rather than hot, and of course if you add it very hot and it boils, you then need to add extra to make up for any that evaporates. You also need a pot with a well fitting lid.
Frank
I’m going to make this recipe in my I P but confused about gram conversions and ml conversions so that rice and liquid are equal because if not may be forgiving thx
Helen Best-Shaw
you want equal volume of rice and liquid for the instant pot version.
SammieMay
This was fantastic! It was a big batch for two and it was crushing that I couldn’t eat all the leftovers. It was that good! I made it in the instapot as instructed, but I will double the spices next time. This will be a regular at our house!
Helen Best-Shaw
I am so pleased you liked it, one of our favourites here.