Chicken biryani

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Good Food

39 ratings

Recipe by Good Food

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1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

Left over rice

The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.

Per serving

617 kcalories, protein 49g, carbohydrate 83g, fat 12 g, saturated fat 4g, fibre 2g, salt 2.01 g

Latest comments and suggestions

Results 1-20

• stuck-on-the-rock

  04 November 2007

  stuck-on-the-rock commented on this recipe

  This is a great friday night effort free meal. I added peanuts instead of the almonds to give a real change in texture.

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• stuck-on-the-rock

  05 November 2007

  stuck-on-the-rock rated this recipe

  

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• Kitty's Nims

  09 November 2007

  Kitty's Nims rated and commented on this recipe

  

  this was really qick easy and tasty, kids enjoyed the crunch of the almonds on top we served it with homemade cucumber and yogurt sambal

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• Alsies Book

  10 November 2007

  Alsies Book rated and commented on this recipe

  

  As good as any takeaway.

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• Matt Agnes

  18 November 2007

  Matt Agnes rated this recipe

  

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• Catherine

  19 November 2007

  Catherine rated and commented on this recipe

  

  This is really easy to make and so tasty! We love it...and the kids do too - not bad for a 3 year old and an 18 month old!

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• Kt G

  22 November 2007

  Kt G rated and commented on this recipe

  

  Really easy and the results were very good.

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• phildelahaye

  29 November 2007

  phildelahaye rated and commented on this recipe

  

  great recipe! we halved the chicken and added various veg to make it more of a one pot meal (we used mushrooms, peppers and courgette). It was lovely.

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• jennysmith

  21 December 2007

  jennysmith rated and commented on this recipe

  

  Great easy recipe with an impressive result.

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• Tara's GF

  23 December 2007

  Tara's GF rated and commented on this recipe

  

  Ahh... Where better?...

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• Robinson Towers

  01 January 2008

  Robinson Towers rated and commented on this recipe

  

  Very tasty, we had some left over so had it cold with a salad the next day.

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• dave williams

  02 January 2008

  dave williams rated and commented on this recipe

  

  Superb, even without the raisins, which my wife hates, and the coriander, which we forgot to buy (oops) Served with a basic curry sauce, also on here somewhere, this was an excellent mid-week meal which could easily have made it to "week-end treat" category.

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• Bev

  10 January 2008

  Bev rated and commented on this recipe

  

  tasty & easy. will make again

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• cheekycooker

  20 January 2008

  cheekycooker commented on this recipe

  made this late night 19.01.08 . very tasty and enjoyed by me and my wife although i did mange to chew on a cardomon pod (should fish them out i suppose)

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• cheekycooker

  20 January 2008

  cheekycooker rated this recipe

  

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• Mark

  23 January 2008

  Mark commented on this recipe

  Really tasty

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• audrey

  24 January 2008

  audrey rated and commented on this recipe

  

  This is really great. Used half of all ingredients and substituted Madras paste, didn't have any Balti. Also no coriander, I hate the stuff. Will definitely make again.

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• Big Al

  26 January 2008

  Big Al rated and commented on this recipe

  

  Made this the other night. So good it put me off my local take away!

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• MikeN16

  28 January 2008

  MikeN16 commented on this recipe

  Excellent recipe! living in France sometimes I don't have all the ingredients to hand. However, i cooked this at lunchtime (you know 2 hour lunches and all that!) but had to make my own curry paste. Can't wait to try this one again - Cooking Mary's Spiced chicken with rice & crisp red onions tomorrow

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• MikeN16

  28 January 2008

  MikeN16 rated this recipe

  

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Ingredients

• 300g basmati rice
• 25g butter
• 1 large onion , finely sliced
• 1 bay leaf
• 3 cardamom pods
• small cinnamon stick
• 1 tsp tumeric
• 4 skinless chicken breasts , cut into large chunks
• 4 tbsp curry paste (we used Patak's balti paste))
• 85g raisins
• 850ml chicken stock
• chopped coriander and toasted flaked almonds to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 300g basmati rice
• 25g butter
• 1 large onion , finely sliced
• 1 bay leaf
• 3 cardamom pods
• small cinnamon stick
• 1 tsp tumeric
• 4 skinless chicken breasts , cut into large chunks
• 4 tbsp curry paste (we used Patak's balti paste))
• 85g raisins
• 850ml chicken stock
• chopped coriander and toasted flaked almonds to serve

Per serving

617 kcalories, protein 49g, carbohydrate 83g, fat 12 g, saturated fat 4g, fibre 2g, salt 2.01 g

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