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Hyderabadi Biryani with Quorn Pieces

A serving bowl full with hyderabadi chicken biryani made with Quorn pieces, onion, pepper, dates and spices.

Try this healthier recipe for hyderabadi chicken biryani, made using Quorn Pieces, onion, pepper, dates, cinnamon, turmeric and ginger. Low in fat and saturated fat, and high in protein.

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 300g Quorn Pieces
  • For the marinade:
  • 2 tbsp rapeseed oil
  • 2 tbsp korma paste, good quality (for a stronger, spicier flavour you could use a good quality Tikka or a Jalfrezi paste)
  • 3 cloves of garlic, crushed
  • 1 tbsp root ginger, grated
  • 1 medium onion, sliced
  • 1 red pepper, diced
  • 1 tsp turmeric
  • 1 red chilli, diced
  • 300g mixed basmati rice, soaked in cold water for 10 minutes, drained well
  • 1000ml hot vegetable stock
  • 1 stick of cinnamon
  • Juice and zest of 1 lemon
  • 80g dates
  • Salt and freshly ground black pepper to taste
  • 1 large bunch of fresh coriander leaves, finely chopped
  • 1 small bunch of fresh mint, finely chopped
  • Toasted flaked almonds and chopped mint, to serve


  1. Prepare a marinade for the Quorn Pieces by combining 1 tbsp of the oil with the Korma paste, garlic and ginger. Stir in the Quorn Pieces, coat well, cover and leave to one side
  2. Pre -heat the remaining oil in a large pan and cook the onion for 4-5 minutes until beginning to soften. Add the red pepper and cook for a further 5 minutes then stir in the turmeric and red chilli. Cook for 1-2 minutes then add the Quorn Pieces and fry gently for 3-4 minutes until beginning to turn golden brown. Remove from the pan and set to one side
  3. Add the rice to the pan and stir for 1-2 minutes to pick up the flavours then add the hot vegetable stock and cinnamon stick. Cover, bring to the boil then simmer for 14 minutes. Stir in the Quorn Pieces, onions and peppers, lemon juice and zest and dates. Re-cover then simmer for a further 8 minutes. Add more stock if necessary, season to taste. Leave to rest for 5-10 minutes before serving to allow the flavours to develop and the rice to continue cooking
  4. Stir in the fresh herbs and top with the flaked almonds and finely chopped mint

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