Leftover Roast Chicken Biryani

Leftover Roast Chicken Biryani
This Leftover Roast Chicken Biryani is quick, easy and is all made in just one pot!! It’s a great way to use up leftover roast chicken or rotisserie chicken, but if you don’t have any leftovers, don’t worry! I have included a quick and easy way to ‘create’ some leftovers.


  • 1 red pepper sliced
  • 1 tablespoon olive oil (or rapeseed oil or coconut oil)
  • 1 onion sliced
  • 3 cloves garlic crushed or grated
  • 1 teaspoon chilli flakes (or to taste)
  • 2 teaspoons cumin
  • 3 teaspoons garam masala
  • 2 teaspoons turmeric
  • 400 g cooked chicken (see notes) shredded
  • 300 g basmati rice
  • 400 ml coconut milk
  • 200 ml water or chicken stock, if you prefer
  • 100 g frozen peas
  • 2 tablespoons fresh coriander/cilantro plus extra for garnish (optional)
  • Pickles/chutneys/naan bread/chapattis – or whatever you like to serve with a biryani.
Leftover Roast Chicken Biryani #CURRY #MAINCOURSE


  1. Put the tablespoon of olive oil and the onion and red pepper in a large frying pan or sauté pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.
  2. Add the garlic, chilli and spices and fry for 2 minutes.
  3. Add the shredded chicken and rice and stir to coat the chicken and rice in the spices, then add the coconut milk and water and bring to the boil.
  4. Put a lid on the frying pan and turn the heat right down, simmer for 8 minutes then add the frozen peas, stir once and replace the lid.
  5. Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
  6. ....................
  7. GET FULL RECIPE>>https://www.easypeasyfoodie.com/leftover-roast-chicken-biryani/

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