Ditch the takeaway menu and opt for this brilliant chicken biryani bake for a simple midweek healthy version of a classic, but this lower fat option makes up 2 of our 5 a day.

Tender chicken chunky cauliflower florets and a crispy rice and almond topping make this a great dish to feed a crowd., but you can reduce the amounts to make less if you prefer.

👩🏼‍🍳 Chef’s Note; Chicken Biryani Bake can be cooked from frozen for an easy make-a-head meal option. Freezing instructions are in the text.

Serves 8

1tsp Magnificent Seed rapeseed oil

4 skinless chicken breasts, cut into chunks

4 skinless boneless chicken thighs, cut into chunks

2 onions, sliced

4tbs curry powder, korma or tikka which ever you prefer (less if you prefer)

300g cauliflower, chopped into small florets

500ml chicken stock

400g can chopped tomatoes

400g can chickpeas, drained and rinsed

200g natural yogurt

300g frozen peas

400g basmati rice, cooked following pack instructions

30g flaked almonds

Method

Heat the oil in a large, deep frying pan. Season the chicken and fry until browned, then remove to a plate and set aside. Fry the onions in the rest of the oil for 10 – 12 minutes until soft and starting to caramelise.

Add the curry powder and cauliflower, stirring to coat everything, then return the chicken to the pan.

Tip in the stock, tomatoes and chickpeas, and simmer for 30 minutes until the cauliflower is nearly tender. There should be just enough liquid to cover everything, so add a splash more water or stock if needed. Remove from the heat and stir in the yogurt.

To assemble, arrange one – third of the peas into a large baking dish, season, then top with one – third of the curry and one third of the cooked rice, then repeat twice more, cover over the almonds and either cool completely to freeze or heat the oven to 220c, gas 7, 425f and bake for 25 – 30 minutes until the topping is crisp and the bake is piping hot throughout.