Chicken biryani
Cooking time
Prep: 10 mins Cook: 30 minsSkill level
EasyServings
Serves 4A great one-pot rice dish that can still be served up a few days later, perfect for leftovers
Nutrition and extra info
Additional info
- Easily halved
Nutrition per serving
- kcalories
- 617
- protein
- 49g
- carbs
- 83g
- fat
- 12g
- saturates
- 4g
- fibre
- 2g
- sugar
- 19g
- salt
- 2.01g
Ingredients
- 300g basmati rice
- 25g butter
- 1 large onion, finely sliced
- 1 bay leaf
- 3 cardamom pods
- small cinnamon stick
- 1 tsp turmeric
- 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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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.
- 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.
Recipe from Good Food magazine, September 2007
Comments, questions and tips
Comments
Made this TWICE today!! Second attempt was absolutely delicious!!
First attempt was just pure stodge because of the fluid quantities. I soaked the rice as the recipe states and then added about 700ml stock as I had read other reviews but I think the rice must have soaked up a lot of water in the soaking phase. I remade it because it was so frustrating. Second attempt I ignore the soaking phase and just rinsed the rice and then I added 500ml stock and then checked the rice once it had all been absorbed and added a smidge more as the rice was still a little firm. After these tweaks this recipe deservedly is awarded 5 stars!!!!
I have been making this dish approx every 3 weeks for 2 years. Sometimes I use cooked chicken but the best one is made with cooked lamb. I have even tried it with cooked pork and I have never had a failure (according to husband) who would eat it once a week if given the chance. I use 200g of easy cook basmati to 500ml of stock and 5 good teaspoons of Bart's Veeraswamy Medium Moglai curry paste for the 2 of us - apart from that I use the recipe for 4.