Emperor’s Layered Chicken and Fragrant Rice Casserole

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PC’s biryani cooking sauce takes the work out of a previously complicated dish! Add some of our authentic Indian side dishes or appetizers to make a real feast.

Tags: Intermediate, One Hour +, Entrées, Rice & Grains, Chicken/Poultry, Indian, Casserole, Baking
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 65  minutes
Total: 75  minutes

Additional Information


1/4 cup (50 mL) no name Sliced Almonds
2 tbsp (25 mL) PC 100% Pure Safflower Oil
1 1/4 cups (300 mL) PC Indian Basmati Rice
2 cups (500 mL) PC Organics Chicken Broth - Ready to Use
1 lb (500 g) PC Blue Menu Air Chilled Chicken Thighs - Boneless, Skinless
1 jar (400 mL) PC Indian Biryani Cooking Sauce
1/4 cup (50 mL) thinly sliced fresh mint


  1. Preheat oven to 325°F (160°C). Grease 8 cup (2 L) casserole dish.
  2. Spread almonds on rimmed baking sheet. Bake in centre of oven for 8 to 10 minutes, stirring often, or until golden and fragrant. Set aside.
  3. In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Stir in rice. Cook, stirring, for 3 minutes. Stir in chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 18 to 20 minutes or until liquid is absorbed. Meanwhile, in frying pan, heat remaining oil over medium-high heat; cook chicken for 5 minutes, stirring occasionally, or until browned on all sides. Reduce heat to medium. Stir in biryani sauce and simmer for 10 minutes.
  4. Spoon half of rice into prepared dish in even layer. Top with chicken mixture; smooth top. Spoon remaining rice on top in even layer. Cover dish tightly with foil. Bake in centre of oven for 30 minutes or until hot. Serve garnished with almonds and mint.

Chef's Tips

If desired, stir 1/2 cup (125 mL) frozen peas into cooked rice before assembling casserole.

Nutritional Information

Per 1-1/2 cup (375 mL) serving
Calories 540 Cal
Fat 26 g
Sodium 820 mg
Carbohydrate 48 g
Fibre 5 g
Protein 28 g
Source of fibre