Slimming World Chicken Tikka Biryani with Mango
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This Slimming World Chicken Tikka Biryani with mango is cooked in one pan and tastes so good! You don’t have to miss out on your favourite Indian dishes with this Slimming World friendly fakeaway. This biryani recipe is packed with flavour and is completely FREE when Food Optimising.
I’ve got lots of great Slimming World Recipes for you to enjoy including more Slimming World Chicken Recipes– right-click and open these other recipes in a new tab so that you can read them after this one.
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Slimming World Chicken Tikka Biryani
If you are one of the many people following the Slimming World (SW) plan and get stuck for what to cook for dinner, don’t worry, I’ve got your back!
The Chicken Tikka & Mango Biryani recipe has been adapted from an official SW magazine.*
One of my favourite dishes, when we order an Indian takeaway, is Chicken Tikka Biryani. I’m so glad there is a Slimming World friendly version that I can cook when the craving for an Indian curry hits!
Biryani is an Indian dish made with rice and Indian spices and a variety of other ingredients such as meat, vegetables, or fish.
Everything is cooked in one dish and smells amazing while it is cooking in the oven!
Mango is stirred through after cooking which gives the dish a fruity freshness, and you can also top it with some fat-free natural or Greek yogurt to cut through the spices if you like.
This recipe for Slimming World Chicken Tikka Biryani serves 4 and is Free when Food Optimising.
Slimming World Food Diary Printable
If you follow Slimming World, you will know that one of the crucial things to your success is keeping a Slimming World Food Diary.
Tracking what you eat at each meal, along with your Healthy Extras, and Syns means you can monitor when things go well – and when they don’t – so can figure out how to improve next time.
I’ve got a free printable Slimming World Food Diary & Meal Planner here which now includes a diary for Extra Easy SP.
More Slimming World Friendly Recipes
Want a few Slimming World recipes to try next? Here are some of my favourites:
- Extra Easy Chicken Tikka & Aubergine Rice Pilaf
- Greek Cypriot Stuffed Vegetables
- Easy Jerk Pork, Rice & Peas and Pineapple Salsa
Chicken Tikka Biryani Recipe Tips
- This Chicken Tikka Biryani is a one-pan recipe cooked in the oven.
- Use a large, deep casserole dish – with a lid if possible – but if not, you can cover with foil.
- Dried basmati rice and dried red split lentils are mixed with spiced chicken stock and cooked first.
- Then raw chicken breast and cauliflower florets are added to the mixture and the dish continues to cook in the oven.
- Make sure that the chicken is cooked through and that the cauliflower and rice are tender when the cooking time is finished.
- I found that some larger pieces of cauliflower could have used more cooking time, so try to keep your cauliflower florets evenly sized.
- Fresh spinach is added towards the end and wilts in the residual heat of the biryani.
- Fresh mango and lemon juice are stirred through just before serving.
- You can top the chicken tikka biryani in a number of ways according to your personal preference:
- Sprinkle with sweet smoked paprika
- Add lemon wedges
- Sprinkle with thinly sliced green chilies
- Dollop on some plain fat-free natural or Greek yogurt, or mix it with a little paprika if you like.
- Or you could do a combo of the above!
Chicken Tikka & Mango Biryani
Ingredients
- 250 g/8 oz dried basmati rice
- 100 g/3½ oz dried red split lentils
- 2 onions chopped
- 5 cm/2″ piece fresh root ginger peeled and finely chopped
- 2 Tbsp dried tikka curry powder or medium curry powder
- 2 tsp turmeric
- 2 tsp cumin seeds
- 750 ml/3 cups chicken stock
- 500 g/1 lb skinless boneless chicken breasts, cut into bite-size pieces
- 1 cauliflower cut into florets
- 125 g/4 oz baby spinach leaves
- Salt to taste
- 1 mango peeled, stoned and cut into bite-size pieces
- 1 lemon juiced
- 200 g/8 oz fat-free Greek yogurt
- Sweet smoked paprika to serve
- 1 green chili thinly sliced, to serve, optional
- 1 lemon cut into wedges, to serve
SUGGESTED PRODUCTS
Instructions
- Preheat oven to 180C/350F/Gas4.
- Place the basmati rice, red lentils, onions, and ginger into a large ovenproof casserole dish.
- Whisk the curry powder, turmeric, and cumin seeds into the stock and pour over the rice mixture.
- Cover with a lid or foil and bake for 30 minutes.
- Stir the chicken and cauliflower into the rice and return to the oven, uncovered, for 30 minutes, or until the chicken is cooked through and the rice and cauliflower are tender.
- Turn off the oven.
- Scatter the spinach over the biryani and cover. Return to the oven for 5 minutes to wilt the spinach.
- Season with salt to taste and stir through the mango and lemon juice using a fork to fluff up the rice.
Notes
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Disclosure: We are not affiliated with Slimming World. This recipe may have been adapted from a Slimming World magazine or book. Please check with your consultant, in your member pack, or online at Slimming World’s website for full and up-to-date details about the plan, as it may be updated from time to time in line with the latest nutritional information. We are not doctors or dieticians or providing medical advice and hold no responsibility for the complete accuracy of calorie counts and nutritional information, and where applicable, Syns in Slimming World-friendly recipes. We advise you to check your own resources if you are using recipes to lose weight. All weight-loss programs should be followed on advice from a doctor.
Julie
May 4, 2020 @ 6:05 pm
Hi, I followed the recipe but at the end of cooking time the rice was still hard, not sure why.
Michelle
May 5, 2020 @ 9:13 am
I’m sorry to hear that Julie. I know rice can sometimes be a bit tricky. I would have cooked for a bit longer – maybe added extra liquid had it all dried out. I hope you try it again and have better success.