Creamy Shortcut Chicken And Vegetable Biryani

Made With Condensed Chicken Soup

Delightfully simple, our Chicken and Vegetable Biryani is a flavour packed dish that you're bound to love

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Cooking Time 40

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Serves 4

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Condensed Chicken Soup

Campbell's Soup Vector ArtWork
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  • 1 tbsp sunflower oil
  • 3 large skinless chicken breasts, diced
  • 2 large red onions, sliced
  • 3 fat garlic cloves, crushed (optional)
  • 25g butter
  • 2 tsp medium curry powder
  • 1 green pepper, deseeded, cored and finely chopped
  • 1 295g can Campbell's Condensed Cream of Chicken Soup
  • 350g basmati rice, rinsed well and drained
  • 1/2 tsp ground turmeric
  • Fresh coriander to garnish (optional)


  • Step 1

    Heat the oil in a large non-stick frying pan and fry the chicken over a high heat for 6-7 minutes until lightly browned. Remove with a slotted spoon and set aside
  • Step 2

    Add the onions and fry for 8-10 minutes until golden and caramelised
  • Step 3

    Add the garlic, if using, and cook for a further 2-3 minutes. Remove half the onions and set aside
  • Step 4

    Add the curry powder and pepper to the remaining onions and cook for 1-2 minutes stirring continuously. Return the chicken to the pan with the soup and add 150ml / ¼ pint water. Bring to the boil and stir well
  • Step 5

    Cook the rice according to the packet instructions. Drain well and tip over the chicken mixture so it is covered
  • Step 6

    Mix together the ground turmeric and 1 tbsp water. Drizzle randomly over the top of the rice
  • Step 7

    Cover with a tightly fitting lid and cook for 10 minutes
  • Step 8

    Fluff up with a fork and serve scattered with the remaining onions and coriander, if using

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Last Rated: 25 - 03 - 2024

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Creamy Shortcut Chicken And Vegetable Biryani

Chef's Corner

Campbell's Original

The World's Most Iconic Soup Brand

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