Chicken Biryani
A fragrant one-pot rice dish with tender chicken, spices and vegetables.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 50g carbs · 5g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken thighsuse 500g | £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g |
| Rice (long grain)use 300g | £1.391kg · £0.14 per 100g | £4.704kg · £0.12 per 100g |
| Onionpack 1kg · use 2 medium | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g |
| Gingeruse 30g | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g |
| Frozen mixed vegetablesuse 200g | £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Creamuse 100ml | £0.95150ml · £0.63 per 100ml | £0.95150ml · £0.63 per 100ml |
| Spring onionsuse 4 | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Basket total (full packs) | £10.27 | £16.04 |
| Cost of what this recipe uses | £6.04 | £5.25 |
| Per serving | £1.51 | £1.31 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 180°C (160°C fan)/350°F/Gas 4. Peel and finely chop the ginger. Peel and finely chop the onions. Trim and finely slice the spring onions. Season the chicken thighs with salt and black pepper.
- Heat 1 tbsp vegetable oil in a large ovenproof dish over medium heat. Add the chicken thighs and cook for 5 minutes on each side until browned. Remove the chicken from the dish and set aside.
- In the same dish, add another 1 tbsp vegetable oil and cook the onions and ginger for 5 minutes until softened and golden. Stir in the chopped tomatoes and cook for a further 5 minutes until the mixture thickens.
- Add the frozen mixed vegetables to the dish and stir well to combine. Cook for 5 minutes until the vegetables are heated through.
- In a large pan, bring 600ml water to the boil. Add the rice and cook for 10 minutes until the water is absorbed. Drain the rice and set aside.
- In the same ovenproof dish, layer the cooked rice over the vegetable mixture. Place the chicken thighs on top of the rice. Drizzle the cream over the chicken and sprinkle with the sliced spring onions.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until the chicken is cooked through and the top is golden.
- Let the biryani rest for 5 minutes before serving. Serve with extra cream and spring onions if desired.
Tips
- To make it cheaper, use chicken breast instead of thighs and reduce the amount of cream.
- To batch‑cook, double the recipe and portion into 4 airtight containers. Freeze for up to 1 month. Defrost in the fridge overnight and reheat in the oven at 180°C (160°C fan)/350°F/Gas 4 for 20‑25 minutes until steaming hot throughout.
- To reheat safely, place the biryani in a microwave‑safe dish and cover with a damp paper towel. Microwave on high for 2‑3 minutes, stirring halfway, until steaming hot throughout. Reheat only once, until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken thighs · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Chicken Stroganoff. - Rice (long grain) · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas. - Onion · about 700g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Ginger · about 70g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs. - Frozen mixed vegetables · about 800g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Slow Cooker Lentil Chilli. - Cream · about 150ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Chicken Stroganoff, Creamy butternut squash soup. - Spring onions · about 140g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).