Chicken Biryani

Ace Curries to Go Chicken Biryani

A Very Tasty Recipe with Simple Ingredients that will Impress. I like to call it my INDIAN LASAGNA - Vick, owner of Ace Curries to Go

Chicken Biryani



  • Prepare the rice according to package direction. While the rice cooks, prepare the curry. 
  • Heat 3 tablespoons oil over medium-high heat in a large sauté pan. Add the sliced red onion and cook until browned. Remove from pan and put to the side for later. 
  • To the same pan, add 4 tablespoons oil and cook the chicken until slightly browned. 
  • Add 1 jar of Ace Curries Madras Curry sauce and 1 cup of water to the pan and simmer over low heat until the chicken is cooked through.
  • Using a lasagna pan or oven proof baking dish, add alternating layers of the cooked rice and the chicken mixture until the pan is 3/4 full. 
  • Mix the cooked onions with the remaining rice. This will form the top layer of the dish. 
  • Top with fresh cilantro leaves and drizzle with juice from 1 lemon or lime. 
  • Cover the dish with non-stick aluminum foil and place in 325F degree over for a minimum 10 minutes or until ready to serve. 
  • Serve with Ace Curries Mango Pineapple Dip and a Curry Garlic Yogurt (using the Ace Curry Garlic Dip spice mix)

Note: You can also make this a vegetarian recipe by using firm veggies like carrots, peas, corn, cauliflower, beans, etc. in place of chicken.


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